Remove the old roots and yellow leaves of fresh mustard, then wash them with clear water and dry them in the air. After about 5-6 days, it can be cut into strips. When pickling, sprinkle a layer of salt on the bottom of the jar, then put the mustard in, with the incision facing down, and sprinkle another layer of salt on each layer of vegetables. Fill the plate with as little space as possible.

When it is full, press a stone or other heavy object on the mustard. Empty it once within 24 hours after entering the tank, then once a week later, and finally store it in a cool place for about 20 days. When the mustard tuber turns yellow-green and smells of lactic acid, it is taken out for processing.

Noun explanation:

Processing method: after pickled mustard tuber, soak mustard tuber and water at the ratio of 1:3, take out the pickled mustard tuber, then press-filter, remove impurities, cut into pieces and shape. Then, the spices are soaked, filtered and fully mixed with seasonings, then mixed with pickles and stirred evenly, then bagged and packaged, and vacuum sealed.

After heating and sterilization, it can be cooled, air-dried, boxed and put into storage. Pickled mustard tuber has the advantages of salty, light and delicious, fresh, fragrant, tender and crisp, and good storage resistance.