Although mustard tuber is delicious, you need to master some skills when pickling, so as to ensure that mustard tuber is delicious and crisp. When pickled mustard tuber, it is wrong for someone to pickle it directly. Here I will teach you the correct way to pickle vegetables. First, wash the mustard tuber and cut it into pieces, and then expose it to the sun for 2-3 days. Friends who live in the building can put it on the balcony for 4-5 days. Pickled mustard tuber does not need to be blanched, nor should it be pickled directly. If pickled directly, a lot of water will appear during the pickling process, and the pickled mustard tuber is not crisp and tasteless. Let it dry in the sun, but not too dry, leave some water, so that the mustard tuber will be more crisp and refreshing.

Next, prepare the seasoning for mustard tuber. Cut ginger and garlic into Jiang Mo and minced garlic respectively. Drain the soaked mustard tuber. Add a spoonful of edible salt, Chili powder and minced ginger and garlic, a spoonful of sugar and a spoonful of chopped pepper. Friends who like spicy food can put more, catch it and stir it evenly. The mustard tuber is exposed to the sun, so it tastes crisp and dry. You can eat it in a clean jar for 3-4 days.

The correct pickling method of pickled mustard tuber is spicy and crisp, once 10 kg, which is not bad after half a year. These are the methods I brought you. Pickled mustard tuber tastes crisp, so don't pickle or blanch it directly. These methods are all wrong. Let the mustard tuber dry before pickling. This mustard tuber is really. Friends who like mustard tuber can do it in this way.