Shredded mustard is a delicious and inexpensive side dish that has a pungent mustard smell after being fermented for 3-4 days. After being fermented for 3-4 days, smart northerners use local materials when seasonal vegetables are scarce in the cold north. The picture below is the mustard shreds I made in early November last year. Mustard greens are also called mustard lumps in the north. There are two varieties on the market in autumn and winter. One is the old variety, which is firm, uneven in appearance and slightly pointed. The mustard shreds made from it are crispy. It is refreshing and chewy. Another type of mustard pimple has a smooth appearance. It is said to be a hybrid with Brassica japonicus. The mustard silk is soft and not as crispy in the mouth. The steps are as follows

1-Wash Fork the good mustard greens into shreds. The shreds should not be too thin and should be about 3 mm perfect. Leave the stems behind and cut into thin slices for later use.

2-Put oil in the pot and add 10 or so peppercorns. Here is a reminder, don’t put too much oil. Too much oil will cause the mustard aroma not to come out and the crispiness will be less. Stir-fry for at most 1 minute, add a little salt and mix well. Do not add too much salt, which will affect the taste. It is better if the mustard shreds are warm enough to quickly promote fermentation.

3-Put some warm mustard shreds into a small jar with a smaller mouth and compact it. This step is very critical. After compacting, press the first slice we cut into the bottle mouth. The top of the mustard shreds serves to isolate the air, making the pickled mustard shreds less likely to turn black and oxidize.