The raw material of mustard tuber is a kind of fat and tender tuberous head of mustard tuber.

mustard tuber is a kind of semi-dry non-fermentable pickle, which is one of the famous products in China, and is also called the three famous pickles in the world together with French pickled cucumber and German sweet and sour cabbage. It was first seen in Fuling, Sichuan, China (now Fuling District, Chongqing) in 1898, and was called "Fuling mustard tuber". It is called "mustard tuber" because it needs to be squeezed out of vegetables by pressing method during processing.

mustard tuber is a kind of mustard tuber. The mustard tuber we are familiar with generally refers to leaf mustard tuber, such as nine-headed mustard tuber, potherb mustard tuber, pig blood mustard tuber, bean curd mustard tuber, etc., but there are two kinds of mustard tuber varieties, one is "mustard tuber" for eating abnormal stems, and the other is "mustard tuber" for eating abnormal buds, such as vegetables in the market.

the practice of pickled mustard tuber

There are two main methods of pickled mustard tuber, the most important and traditional one is called wind dehydration, that is, fresh vegetable heads are strung into a string with fine shredded or fine iron wires, hung on a branch rack and dried by wind, and then taken down and put in a special pickle pond, with a layer of air-dried vegetable heads and a layer of salt. The amount of salt depends on the taste of people who eat vegetables, but every 1 kilograms of vegetables.

Another popular and simplest method is called salt dehydration, that is, the head of vegetable is directly poured into the pickle pond, and the head of vegetable is salted one layer at a time. The salt should not be less than 2 kg, and some water is removed after salting.

in both methods, the skin on the mouth of the vegetable head must be peeled before the water is removed, and after the water is removed, it must be squeezed to remove some water.