It is best to prepare a pickle jar.

Method 1: This method can be described as a quick method, can be in a short period of time will be pickled good flavor.

Practice:

1,2, remove the yellow leaves of the potherb mustard, take a small handful of the whole in the pot, add coarse salt, and repeatedly rub until the stem and leaves become soft, and water out.

-----Don't use force when kneading, try not to tear it off and keep the whole plant intact.

3. Put all the potherb mustard into the altar after kneading.

----- pickle altar to ensure that there is no oil and no water, it is best to use the altar made of clay, I used a casserole, washed and dried.

4, 5, the kneading when the snow pudding out of the water, poured into the altar, pressed on the weight, covered with a lid, sealed and placed in a cool place.

------ weights are preferably clean stones, I could not find, so I used a clean glass bottle filled with water and pressed on it.

6, after almost two weeks of curing, potherb mustard can be eaten.

------ this time the color of the potherb mustard becomes darker, out of the water more, you can pull a little taste salty.

Method 2: This method can be described as a traditional authentic practice, but there should be sufficient sunlight, the potherb mustard to be sunshine to pickle, self-perception of this method to do out of the snow dish is very fragrant, may be after the sun, the taste of the crunchy and tough, just with a longer time, almost more than 20 days time.

Sun-wilted potherb mustard

Specialized altar

Raw material: potherb mustard.

Practice:

1, 2, the potherb mustard cleaned down, remove the yellow leaves, rinse the roots with water to clean the sand

------ its time this is the listing season, there is not much yellow leaves, clean up the rotten leaves

3, in sunny weather, the potherb mustard upside down drying, about 1 day's time, the sun to the wilting

-----.

4, 5, the pickle altar at the clean, and then hot water to the inner wall a few times, and then dry the water, placed in the sun to dry

------ altar to ensure that there is no water and no oil

6, the pot of water, add coarse salt, boiling water, to be coarse salt melting After the melting of the coarse salt, cool and standby, salt and vegetable ratio of about 1:20.

7, the sun wilted potherb mustard remove the sun yellow leaves, a yards in the altar, pressed firmly

------ operation, pay attention to the hands should be clean, oil-free, without any skincare products

8, 9, poured into the coarse brine, did not exceed the potherb mustard, if there is still space in the altar, you can add heavy weights to press tightly!

------ I looked for a glass jar that I could put in, and the weights I put in must also be sure to be oil-free and clean.

This jar is still pickling has been booked da!

Pickled potherb mustard I counted but also did 4 times, counting experience and strategy, regardless of which method, there are 4 points to pay attention to, this is the key to ensure the quality:

1, choose the stems and leaves thick, fresh, less yellow leaves of the vegetable.

2, the whole process to ensure that no oil, clean, in order to prevent the breeding of rotting bacteria breeding spoilage.

3, it is best to use glass, clay and other made of pots, altar to pickle, avoid using iron, aluminum, stainless steel and so on.

4, consumption of pickled vegetables, there will be the peak of nitrite content, generally 10 ~ 15 days. It is safer to consume after the peak period.

With method 1 pickled potherb mustard made super super rice dishes. Said to be super is not too much, two friends who came to eat at home, eat this dish is not very willing to eat, before leaving the leftovers flat share packaged away, said the next day to do egg fried rice and rice, think about it all delicious.