It's the early winter season again, and it's a good time to pickle shredded mustard (we call it shredded kohlrabi locally) in my hometown of Neijiang, Sichuan. At this time, the pickled shredded mustard can be eaten all winter, which is particularly convenient. However, how can we pickle delicious shredded mustard? Although the method of pickling shredded mustard is not very complicated, we should also pay attention to some details, which determine success or failure. Next, I will introduce all the recipes and tips for pickling shredded mustard for many years, which are sour, hot and crisp, and have a special flavor and fragrance. You may wish to give it a try. 1. Ingredients:

2 kg of fresh mustard, 4 g of salt, 3 g of aged vinegar, 2 g of sugar, 15 g of rapeseed oil, 1 g of monosodium glutamate, 5 g of Chili noodles, and appropriate amounts of onion, ginger, garlic, pepper, aniseed and cooked sesame. Second, the method steps:

1. Wash the mustard knot in one's heart with clear water, remove the head and tail of the mustard head, then cut off the bad skin on the mustard head, and then cut the mustard head into shreds. This is a hard work, and my wrist is sour every time I cut it.

2. air the shredded mustard for one day.

3. Stir the dried shredded mustard evenly with salt and marinate for about 2 hours. The curing time should not be too short, otherwise it will affect the taste. After the shredded mustard is marinated with salt, put it on a steamer cloth, and wring the water hard to get a dry shredded mustard, so that the shredded mustard will taste crisp.

4. Take out a container, add Chili noodles, cooked sesame seeds, aged vinegar, white sugar, monosodium glutamate, minced garlic and Jiang Mo, and then stir well for later use. Heat the pan, pour in rapeseed oil and fry until cooked, add shallots and stir-fry until fragrant, take out the shallots, and then pour hot oil on the above seasonings and mix well, so that the shredded mustard is ready.

5. After the shredded mustard is mixed, it can be canned. Prepare a pickled ceramic jar, put shredded mustard into an earthenware jar, fill it, press it as tightly as possible by hand, and finally seal the jar with plastic wrap. After 1~15 days, the shredded mustard inside can be pickled, and it will feel spicy and delicious when taken out for eating. Third, warm reminder:

The jar containing pickled shredded mustard is best made of ceramic or glass. Never use aluminum or iron jar, otherwise the salt will easily react with the jar. In addition, the jar containing pickled shredded mustard must be cleaned. If it is unsanitary, it is easy to deteriorate the shredded mustard, which is mild and stale, and serious is moldy and rotten.