Mustard is a type of mustard, generally referring to leaf mustard, such as mustard, mustard, pig blood mustard, tofu skin mustard, etc.

Mullard is a semi-dry, non-fermented pickle made from pickled mustard greens. It is one of China’s famous specialty products and is one of the world’s top three pickles along with French sour cucumber and German sweet and sour cabbage. Daimyo pickles.

It first appeared in Fuling, Sichuan, China (now Fuling District, Chongqing City) in 1898, and was called "Fuling mustard" at that time. Because the water needs to be squeezed out of the vegetables by pressing during processing, it is called "mustard". It has now developed to more than 30 cities and counties in Sichuan Province, and also has production in Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan and other provinces (municipalities and autonomous regions).

Extended information

There are two main ways to make pickled mustard. The most important and traditional one is called wind dehydration, which is to use fine shreds or shredded fresh vegetable heads. Thin wires are strung into strings, hung on a branch rack and allowed to dry in the wind, then taken out and placed in a special pickle pool. When placed, there is a layer of air-dried cabbage heads and a layer of salt. The amount of salt depends on the person eating the vegetables. It depends on the taste, but every 100 kilograms of turnips should not be less than 2.5 kilograms of salt.

Another popular and simplest method is salt dehydration, which means pouring the cabbage heads directly into the pickle pool, with a layer of cabbage heads and a layer of salt. The salt should not be less than 2 Jin, salted to remove part of the water.