1, fresh mustard greens and ginger are washed and dried.
2. Pick the leaves from the pepper.
3. Add purified water, salt, pepper, ginger, pepper and ginger to the pickle jar, and finally add mustard. Press it, sprinkle a layer of salt on it and pour some white wine on it.
4. Cover the bottle and seal the bottle to prevent air.
5. After one month, you can take it out and eat it. You can also fry minced meat and stew, which is sour and spicy, and it is very delicious.
Extended data:
Matters needing attention in pickling Sichuan sauerkraut
1, first of all, you have to choose a pickle jar. Pickle jars are earthenware, glass and fine-magnetic. Generally, it is better to choose earthenware or fine-magnetic pickle jars that avoid light. When selecting, we should pay attention to testing its sealing performance.
2, pay attention to the maintenance of salt water. Add some seasonal coriander, such as coriander, white celery, green celery, young garlic, onion, fennel, red pepper, tender ginger, small pepper, green pepper, bitter gourd and so on.
These flavored coriander, flowers, and brine. Also wash the jar cover along the jar frequently, and change the jar water frequently. The vegetable altar should be put in the shade. Some people's pickle jars are tall and big. They often dig holes and bury them in half, in order to be stable, convenient and cool.