In fact, the method of pickling mustard is very simple. Most friends can pickle it, but everyone cooks it in a different way, and mustard tastes different. There are two skills to master when mustard tuber is pressed. First clean the epidermis of mustard, and then control the moisture on the surface. As long as there is no raw water on the mustard tuber, the mustard tuber will not go bad or taste bad. The second kind of sauce can't be used directly, but should be cooked in a pot. When pickling mustard tuber at home, master these two skills. The pickled mustard tuber is still crispy and delicious. Here I will share with you the detailed method of pickling mustard tuber, and learn it quickly!

Ingredients: mustard, salt, pepper, star anise and fragrant leaves.

Specific practices

Prepare 10 Jin mustard, wash it with clear water, wash the soil on the surface, cut off the head and tail, control the moisture on the mustard, and then cut the ginger into pieces for later use.

Next, add 1000ml of water (2kg of water) and 100g of salt into the pot, add ginger slices, fragrant leaves, pepper and star anise, boil over high fire, cook for another 5 minutes, and naturally cool the juice.

Prepare a water-free and oil-free jar, put the drained mustard tuber into it, then pour in the cool juice, sprinkle with a layer of salt, cover it and seal it, and marinate it in a cool and ventilated place for 15 days (that is, marinate it for half a month) before eating.

When buying mustard, try to choose some mustard with a flat surface, because it is easier to clean. There is a lot of soil on the surface of mustard. If the surface is flat, it is difficult to clean the soil and it needs to be cut with a knife. So buy some mustard with a flat surface, saving time and effort!