Pickling methods and steps for potherb mustard are as follows:

Tools/materials: fresh potherb mustard, coarse salt.

1, buy back fresh potherb mustard choose to remove the old leaves and yellow leaves, trim the roots, retain a little root, spread out to dry for a day, to reduce the water of the potherb mustard, potherb mustard do not have to wash, do not have water, pickling, moisture is easy to rot, pickling, making dishes but also soak and clean.

2, prepare salt, salt is best used for pickling with edible coarse salt, commonly known as fine washing salt. It is also known as medium grain salt. Take a handful of potherb mustard, put it in the basin, sprinkle coarse salt, rub the potherb mustard with both hands, rub the potherb mustard out of water, wilt. Pickled potherb mustard, rubbing the potherb mustard with salt this step can not be missing, and crisp and green not yellow.

3, the treated potherb mustard yards in the altar, yards a layer of potherb mustard, sprinkle a layer of salt, compacted by hand, in order to do a good job, a layer of potherb mustard a layer of salt until the altar is full, the top of the salt, above the top of the pressure on a stone, so that after placing a 1-2 days after the taste run, and then covered with a lid, in the shade, after placing 20 days, can be eaten, pickled, and so on, eat time to get out! Wash, soak for a few hours, or overnight, to remove some of the salt flavor, you can make dishes.

4 key points for pickling potherb mustard:

1, first drying: buy back the fresh potherb mustard water is relatively large, this time directly pickled because of the moisture is more sufficient, so it is easy to produce rot and muffled yellow, so just buy back the potherb mustard to first drying. Buy back the potherb mustard open bundle pick up yellow leaves and rotten leaves, and then spread out in a cool ventilated place, generally now this season's north wind days, half a day's time potherb mustard will lose water and become wilted.

2, kneading: drying good potherb is not directly salt directly pickle can, the potherb sprinkled with salt with the hands of hard kneading, so that the potherb in the juice are penetrated out, and can be the potherb parts are eaten into the salt. After the kneading of the potherb mustard pressed on the weight placed overnight, so that the potherb mustard in the juice are pickled out, so that then into the tank potherb mustard will not change color.

3, into the tank: pickled overnight potherb mustard neatly into the tank, the pickled potherb mustard oozing water poured into the tank, and then pressed on the weight, and then pressed with a heavy weight, and sealed the mouth of the tank with a plastic sheet to prevent dust from entering.

4, pour the tank: when the potherb mustard is pickled for about a week, turn the potherb mustard up and down, so that the bottom potherb mustard does not ferment too quickly, and at the same time, observe whether the potherb mustard is all immersed in brine, and if it is not immersed in brine, it is necessary to add brine did not go over the potherb mustard, to prevent it from deteriorating.