Every autumn, when a large number of seasonal vegetables are on the market, the price of vegetables is not very high. At this time, everyone will hoard some seasonal vegetables and eat pickles until spring and summer. When there are few vegetables in season, you can pickle some in autumn and eat them in winter. Cabbage, radish and mustard tuber are all very good choices for pickling pickles, which are especially popular with everyone.

First, the ingredients needed for raw material preparation are relatively simple, mainly 30 kg of mustard bumps, 3 kg of seasoning salt, pepper and star anise. You need to make some preparations in the early stage, wash and peel off the mustard bumps you bought, and you can cut the bigger mustard bumps in half. If you want to use pepper and star anise, first boil pepper and star anise with appropriate amount of water, then add water, and then use it when it is cool. If you don't use pepper and star anise, use water directly, but it is best not to use tap water.

Second, the pickling method There are two ways to pickle vegetables, which can be chosen according to your own situation. The first method is to soak the processed mustard knot in water for two days, change the water two or three times in the middle, then take it out and put it directly into the pickle jar, then sprinkle a layer of salt evenly on the mustard knot, and then sprinkle a layer of salt evenly on it after it is all released. After two days of curing, fill the curing tank with water, then press the stones and other heavy objects clean and cover them slightly to prevent dust from falling in, and you're done. The second method is to put the processed pickled mustard tuber into a clean basin, sprinkle with salt, mix well, and marinate for four or five days. After the pickled mustard tuber comes out of the water, put it into a pickle jar, then fill the jar with clear water, press a heavy object and cover it with ash to prevent it from falling.

Third, precautions The dosage of pepper and star anise should be selected according to your own situation, or salt should be used instead of pepper and star anise to pickle mustard bumps. Pickling mustard pimples is different from pickling northeast sauerkraut. When pickling, you must put a lot of salt, and then soak the excess salty taste with water when eating. Mustard pimples can be eaten in about a month. When spring comes, you can also take out the mustard tuber and dry it in the sun, so it won't go bad for a year or two, and then soak it in water when you eat it.