Ingredients: 30 kg mustard, 3 kg salt, pepper and star anise.
Prepare in advance:
1. Wash and peel the mustard bumps you bought. The bigger mustard bumps can be cut into two pieces.
2. If you want to use pepper and star anise, boil it with appropriate cold water and let it cool for later use before preparing to drain water in advance. If you don't use pepper and star anise, use clean cold water immediately, but it's best not to use drinking water, because the drinking water in our country can't meet the ready-to-drink standard.
Pickling method 1:
Soak the dissolved mustard knot in one's heart in clear water for two days, changing cold water two or three times in the middle, and then take it out and put it in the pickle jar immediately. Put a layer of mustard bumps on it and sprinkle a layer of salt evenly. After all, sprinkle a layer of salt evenly on it.
After two days of pickling like that, fill the pickle jar with water, then press it on a clean stone and other hanging objects and cover it slightly to prevent dust from falling in.
Pickling method of northeast mustard knot II
Put the dissolved mustard knot in a clean small basin, add salt, stir and marinate for four or five days, marinate until the mustard knot yields, then put it into a marinated sauerkraut tank, then fill the tank with clean water, press down the hanger, and cover it to prevent the ash from falling in.
Supplementary instructions:
1, the amount of pepper and star anise can be arbitrary, or you can pickle mustard bumps without salt.
2. Pickling mustard meat is not the same as pickling northeast sauerkraut. You must add a lot of salt to the pickling, then change the blisters and remove the unnecessary salty taste when eating.
3, mustard tuber can be eaten up and down for about a month, and when it is early spring, it can be taken down and dried, so that it can not be easily damaged after one or two years of storage, and then used when eating. Bubble hair.