Method 1 of pickling whole mustard.

1, you can prepare 30 Jin of fresh mustard, and 5 Jin of salt, and then a jar for pickling pickles.

2. Clean the purchased fresh mustard, then control the moisture, and then cut off the skin with a knife.

3. Soak the processed fresh mustard in clear water for 24 hours, then take it out and control the water to dry.

4. Put the soaked fresh mustard in the pickle jar, sprinkle a layer of salt when it is full, then sprinkle a layer of mustard, and sprinkle a layer of salt on the top. Then take a heavy object and press it on the mustard.

5. After pressing for four to five days, remove the heavy objects, add clean water and marinate them directly. It takes about two to three months for the whole mustard to taste.

Method 2 of pickling whole mustard.

In some areas, people will pickle mustard with leaves. The specific method is to remove the yellow leaves from mustard leaves, remove the skin from mustard bumps, cut them into blocks, cut the leaves and stems into segments, then put water in the pot, blanch them all in water, then add a proper amount of salt and pepper, and put them in a warm place after mixing. The pickled mustard will ferment, and filaments will appear when feeding.