Pickled vegetables are Chaoshan snacks with local flavor. They are called "pickles" after being pickled with mustard greens (Chinese cabbage, longevity vegetables and longevity vegetables) in sea salt. They are crisp, tender, sour, salty and delicious. It can be used as seasoning for all kinds of delicious food. The traditional pickling method is that fresh mustard is washed with soil and sand, dried to 70% dryness, mixed with Shanghai salt, repeatedly trampled barefoot until the vegetable body becomes soft, put in reeds and pressed by heavy objects such as stones for 12 hour, and then pickled in a jar.

Materials:

Mustard 1 0kg (1kg = 500g).

Accessories:

Crude sea salt 1.5kg, sugar cane 3 knots, and appropriate amount of cold boiled water.

Pickling method:

Cut the mustard and wash it. Prepare a leaky plastic basin and a plastic bucket. First, use1.2kg salt, a layer of mustard and a layer of salt, and put them in a leaky basin for strong compaction. The bottom of the basin is padded with a frying rack (convenient for filtering water) and pressed on it with a chopping board. Put a plastic bucket (about 20kg) filled with water on an anvil and press it for 24h (dehydration) until the vegetable body becomes soft. Prepare a clean glass bottle and 0.3kg of salt, put mustard into the bottle layer by layer (one layer of vegetables and one layer of salt), then press it on three bamboo poles, add cold water to the surface, leave a space of 10% in the bottle, seal it, and eat it after 15 days. After each drink, the vegetable juice in the bottle should be kept above the surface and sealed.

Salted sauerkraut contains vitamins A, B, C and D, which can stimulate appetite, help digestion and relieve irritability. Because mustard is cold, pickled vegetables are not suitable for people with gastrointestinal damp heat, hyperacidity, kidney deficiency or asthma.