1. Select mustard heads

When we pickle mustard pimples, we must first choose fresh mustard heads. It is best to choose mustard heads with stems and whiskers, which are large and round, with smooth skin without scars and not too many bumps and bumps. In addition, the meat of the mustard heads should be firm, with no branches and no fibrous roots. This is high-quality mustard greens. The head is most suitable for making pickles.

2. Process of Pickling Mustard Pimples

1. Prepare ingredients

10 kilograms of mustard heads, 1 kilogram of coarse salt, 0.5 kilograms of refined salt, 0.5 kilograms of white sugar, 200 grams of light soy sauce, 100 grams of peppercorns, 30 grams of aniseed, and 6 pounds of water.

2. Process the mustard heads

Peel off the skin and roots of the fresh mustard heads you bought, then clean them, control the moisture, and put them into a large oil-free plate. Pour in refined salt and water that covers the mustard heads, soak for 24 hours, then remove and drain the surface moisture again.

Note that when cleaning mustard heads, you must pay attention to the cleanness of the container and avoid oil stains, because mustard knots are easily broken when exposed to oil stains. The mustard heads are soaked in salt water for 24 hours. They are especially crispy after pickling. After the soaked mustard heads are taken out, the surface moisture should be controlled to prevent them from spoiling easily.

3. Pickling process

1). Clean the jar or basin to be used for pickling, then mix the sugar and remaining coarse salt evenly, and everything is ready. good. Note that the jar or basin used for pickling must be water-free and oil-free, and must be disinfected and cleaned.

2). Then put the mustard lumps that have been dried with surface moisture into the jar. Place a layer of mustard heads and sprinkle with a layer of salt and sugar. Place another layer on top and then sprinkle on a layer of sugar and salt. After completion, be sure to sprinkle sugar and salt on the top, and then marinate in a cool, dark place for about 5 days to allow the mustard lumps to marinate and release the water.

3). Use an oil-free large pot, pour 6 pounds of water, add light soy sauce, pepper, and aniseed. After the water boils over high heat, turn to medium heat and continue to cook for 10 minutes. Turn off the heat, let cool and set aside. Mustard knots will release water in the first 5 days of pickling, so 6 pounds of water is enough.

4). Pour the cooled water into the mustard dumplings that have been pickled for 5 days. The water should cover the mustard dumplings, then seal the mouth of the jar and keep it in a cool, dry place away from light. It can be eaten after being marinated for about 30 days. In the first 5 days of pickling, just turn the mustard dumplings in the tank once a day to make the mustard dumplings more delicious.