Potherb mustard

3500g

Supplementary Ingredients

Pickling Salt

400g

Steps

1. Buy back the potherb mustard. Remove the old leaves and big roots.

2. Let it dry in the shade for a day or two. In order to reduce the water of the red snow.

3. Wilt, ready to pickle. Look at the very tender red snow on the day and night after drying, and out of a lot of yellow leaves, yellow leaves pickling removed. A wilting in fact, there is not much snow red, such as pickling out more obvious less, huh?

4. Pickle salt a bag, with the iodized salt can also be used.

5. Pickles in a small jar. Wash and cool dry in advance.

6. Basic in accordance with, a layer of snow, a layer of salt, put the side with a strong hand pressure, snow and salt ratio, in accordance with the 10:1 or 10:2, if the recent eaten, can be appropriate to put less salt, want to long put a period of time, you can put more salt. The following layer can be a layer of less salt, the higher the more salt sprinkled.

7. All good, put in a cool place, it is best to find a heavy thing on the pressure, I did not find a heavy thing at home, on the reverse put a plate, above the pressure of a bucket of oil. Do not cover the lid. Pickling process, that mustard flavor is very strong, cover cover will not be dispersed. Oh.

8. Pickled under the next day, you can see the brine underneath, the interval of one or two days, up and down a bit. So that the snow red can be stained with brine. Seven days later, almost ready to eat. The whole process of pickling without water, no oil star, otherwise the snow red love rotten or sour.

9. Pickled and taken out of the snow red. Stir fry, or with meat, or brine, are very good.