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Pickling method of mustard head Introduction of pickling method
1. Soak the purchased mustard head in clear water for later use. Prevent air oxidation and corrosion.

2. Wash the mustard head, peel it, and cut the petals for later use. Take 100g salt, add proper amount of purified water and fully dissolve it for later use.

3. Sprinkle a proper amount of salt on the bottom of the vegetable jar, and then put a layer of mustard head cut into petals. Put another layer of salt, another layer of vegetables and another layer of salt. And so on, until all the mustard heads and salt are put into the vegetable tank. Finally, cover the vegetable pot. Marinate for half a day.

4. After half a day, open the lid and check whether there is soup oozing. And add the prepared salt water, the salt water is less than half of the total mustard head (if the mustard head is tender, it only needs to reach one third of the total mustard head). Cover and marinate 1-2 days.

5. After the time is up, open the lid and check whether there is foam oozing from the noodle soup. If yes, remove the foam and add a little salt; If not, seal the lid. Continue to marinate for ten days to half a month.