Pickling method 1 of potherb mustard

Ingredients: 30 kg of potherb mustard, appropriate amount of ginger, salt 1.5 kg.

Practice: potherb mustard is dried in a ventilated place for half a day. Then remove the yellow leaves of potherb mustard, rinse them with running water and cut them into small grains. Add half of the salt, rub it evenly and let it stand for ten minutes. Squeeze out the water in small handfuls of vegetables, add the other half of salt and Jiang Mo, and put them into the jar, and squeeze them tightly in the jar.

Pickled potherb in this way can be taken out of the jar after about 20 days. This kind of salting method, in which the grains are cut first and then the water is squeezed out, is more dry and fragrant than the finished product of salting method in which the whole tree is put into the jar. The amount of ginger can be determined according to your own taste, but it will be more fragrant if you put a little ginger. The vegetables were still green in the jar for the first week, and began to turn yellow in the second week. After twenty days, the pickled vegetables would be slightly golden yellow.

Pickling method 2 of potherb mustard

Ingredients: potherb mustard and crude salt.

Practice: remove the yellow leaves of potherb mustard, put a small handful of the whole tree in a basin, add coarse salt and knead repeatedly until the stems and leaves become soft and moisture comes out. Don't rub hard, try not to break it, and keep the whole tree intact. Rub all the mustard seeds and put them in the jar. Pickled jars should be oil-free and water-free, and it is best to use jars made of clay.

Pour the water from the snow during kneading into the jar, press on the heavy object, cover it, seal it and put it in the shade. The weight had better be clean stone. I couldn't find it, so I filled a clean glass bottle with water and pressed it on it. After almost two weeks of pickling, potherb mustard can be eaten. At this time, the color of potherb becomes darker and there is more water. You can pick it up and taste it salty.

This method can be described as a quick method, which can marinate vegetables in a short time.

Pickling method 3 of potherb mustard

Ingredients: potherb mustard and crude salt.

Practice: Clean the potherb, remove the yellow leaves, and rinse the sand at the root with clear water. At that time, it was the market season, and there were not many yellow leaves. Clean up the rotten leaves. In sunny weather, potherb mustard is hung upside down and dried for about 1 day until it is wilted. It's better to be sunny after noon. I took it to the roof and dried it with a clothesline for 2 afternoons.

Clean the inner part of the pickle jar, scald the inner wall with hot water several times, then dry the water and dry it in the sun. The jar should be free of water and oil. Put water in the pot, add crude salt, boil water, and let it cool after the crude salt melts. The ratio of salt to vegetables is about1:20. Remove the yellow leaves from the wilted potherb, put them in the jar one by one and compact them. When operating, pay attention to the hands should be clean, oil-free, without any skin care products. Finally, pour in the coarse salt water, without potherb, and press the weight.

This pickling method can be described as traditional and authentic, but it needs plenty of sunshine, and potherb mustard can only be pickled after being dried. I feel that the pickled cabbage made by this method is very fragrant, maybe it has been dried in the sun, and its taste is crisp and tough, but it takes a long time, almost more than 20 days.

Pickling method 4 of potherb mustard

Ingredients: potherb mustard 15 kg, salt10.5 kg, pepper10.5 kg, and liquor 0.5 kg.

Practice: Picking off the yellow leaves and old roots of mustard seeds bought outside, and exposing them to the sun outdoors 1 day. Sun-dried potherb mustard is cleaned in clean water and hung on a hanger to dry for half a day. Take a handful of potherb mustard, sprinkle with pickled pepper and knead evenly. All potherb mustard and salt are kneaded evenly in turn and placed in a large container.

Pour potherb mustard up and down twice a day for 2 days, so that potherb mustard eats salt evenly and softens, and its volume is reduced by about half. Twist the potherb mustard into small twisted dough one by one and put it into the jar for compaction. Add white wine to the water seeping from pickled potherb mustard and pour it into the jar. Clean the jar mouth, cover it, fill it with clean water and keep the water level at the jar mouth. Leave it in the shade for 30 days before eating.

Experience summary:

1, potherb mustard with thick and fresh stems and leaves and few yellow leaves should be selected for pickling. The potherb mustard is dried before washing, and the leaves will not be broken.

2, the amount of salt can only be more or less, the jar of pickles must be water-free and oil-free, otherwise pickles will rot. It is best to use jars and jars made of glass, clay, etc., and avoid using iron, aluminum, stainless steel, etc. At the same time, you must never leave any skin care products on your hands when you cook.

3. If white wine is added to pickled potherb, it can be preserved for a long time without deterioration. Add some pepper to taste better.

Reminder: When pickling vegetables, the peak of nitrite content is usually10 ~15 days. It is safer to eat after the peak period.