1, selection. To pickle the delicious potherb mustard, the selection of materials is the first to pay attention to the key points, you must choose the tender potherb mustard taste will be good. Judging whether the potherb is tender is very simple, can be pinched with the hand out of water is tender.
2, choose and wash. The potherb mustard is a great way to get rid of old leaves and impurities, cut out the roots (you can also not go to the roots), and then wash it with water, put it into boiling water and roll it out immediately, and then spread it out and put it in the sun to dry until it wilts, which may take a day or two. The more traditional method of pickling potherb mustard is generally not cleaned, but from the point of view of hygiene and health, it is recommended that you can be cleaned and then used to pickle better, although this is an additional step, but health and hygiene is more important.
The traditional method of pickling potherb mustard is also without boiling water, but the pickling time is longer, about 30 days to pickle before eating. This is because there is a lot of edible wax on the surface of the potherb mustard, which will prevent the salt from penetrating. In fact, this layer of edible wax is soluble in hot water, and a little blanching in hot water will remove most of the wax, so that they can be eaten as long as they are marinated for 10 to 15 days. If you choose to use the boiling water blanching method, please be sure to control the blanching time, must be a roll immediately fish out and spread, to prevent the potherb mustard hot soft off, pickled vegetables taste is not crisp.
3, choose salt. In the potherb mustard drying period we can put the salt ready. Practice shows that pickling potherb mustard is best done with coarse salt, because coarse salt pickled potherb mustard is more emerald green in color. If you are not sure about the quality of coarse salt, it is okay to use fine salt. The amount of salt is usually controlled at a ratio of 1 pound to 1.5 pounds of salt for 10 pounds of potherb mustard. In addition to salt, you can also prepare some other seasonings, such as pepper, flavor and so on, of course, only use salt is also possible, also has been very tasty.
4, kneading pressure. Put the sun-dried potherb mustard in a big clean pot, sprinkle in the prepared salt (only 2/3 of the salt amount can be used) and then start kneading with your hands to let the salt penetrate into the potherb mustard. Since the leaves are already wilted, it is important to knead the stems and roots of the potherbs, and make sure that each one is kneaded. A little bit of lye can be added to the potherb mustard, which also helps to give it a greenish color. However, you only need to use a small amount of cooking soda; if you use too much, the vegetables will become bitter, so you can use a small amount of cooking soda mixed with salt.
After all the potherbs are kneaded and pressed, let them sit for an hour or so to let the salt kill the moisture in the potherbs, then squeeze the water out a bit and neatly yard all the vegetables into another clean pot, and let them sit like that for a day or so. During the course of the day, you'll want to take the time to turn it once or twice, dumping the top vegetables to the bottom.
5. Into the altar. After a day of placing, the potherb mustard and continue to seep out some water to, at this time but also the potherb mustard once again squeeze the water, and then you can into the tank or into the altar. Put the potherb mustard neatly into the pickle jar or altar, yard when the vegetable root pressure vegetable leaf arrangement, a layer of potherb mustard sprinkled with a layer of salt (with the remaining water to kill the water of the 1/3 of the salt), if you intend to add other seasoning, then you can first seasoning and salt together with the mixing of the use of.
All the vegetables are loaded into the container, compacted, in the top evenly sprinkled into the appropriate amount of high white wine, and then you can cover the lid, do not seal, after three or four days after the turbidity out, and then seal the container mouth, so that the marinade for about 30 days can be eaten, during the time to pay attention to the turning once a day.
If you feel that it is more trouble to turn often, you can first put the remaining salt and seasonings with water boil open cool, and so all the dishes are yard into the altar, the cooled salt water poured into the altar, did not pass the potherb mustard on it, the other steps are the same as above. This method is more economical and does not require frequent turning.