1. Peel and break into pieces: Mustard heads should be processed while they are fresh, usually no more than 3 days. When processing, peel off the outer skin, break it into two pieces, and sort out the inferior ones.

2. Salt in the pond: Put the processed mustard cubes into a wooden vat, soak them with clean water, and then soak them in salt water; after taking them out and controlling the water, add 3 kilograms of salt for every 100 kilograms of mustard cubes. Bump or stir repeatedly, then put it into a pond to marinate for 24 hours, then fish it out, wash it, remove the water, put it into another pond, add 3 kilograms of ground black salt for every 100 kilograms of mustard cubes; on the third day, every Add 100 kilograms of mustard cubes and 2.5 kilograms of ground black salt for the third season of salting.

3. Take out the pond and filter the water: 2 days after marinating with three layers of salt, take the mustard cubes out of the pond, control the water, and you can make the sauce.

4. Sauce fermentation: Prepare the sauce first: Pour 25 kilograms of malt sugar into a pot, add 5 kilograms of brown sugar to boil, stir-fry until burnt, add water to dissolve, filter out the residue, and make a sugar color. ; Then, use 60 kilograms of brown sugar and 15 kilograms of water to boil to make syrup; mix the prepared sugar color and syrup with 100 kilograms of fermented rice paste, 25 kilograms of rose sugar, and 25 kilograms of old white sauce to make a sauce. It’s time to make mustard cubes with soy sauce. When pickling with sauce, you need to put a layer of mustard cubes and pour a layer of sauce; finally, put on bamboo strips, press them with wooden boards and stones, then add the sauce, and the mustard can be dried in the pond in 80 days.

5. Harvest and store the mustard in the sun: Take the cooked mustard cubes out of the pond to dry in the sun (if the sauce is not completely cooked, the sauce making time can be extended). When drying, remove the water first and place them with the big end facing up. On the bamboo strips, dry it for two and a half days, turn it over and dry it for another half day, then put it away, put it in a vat, compact it and seal it. After three months of storage and fermentation, it is the finished product. During the drying process, pay attention to weather changes to prevent rain and mildew. If it is exposed to rain, it must be dealt with in time, or picked out, or reworked. [2]?

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The skin is black and shiny, the inside is brownish red, the sauce is rich and the fragrance of rose is pleasant; it tastes crisp, tender and delicious. The water content is about 47, salt 14.6, reducing sugar 10.4, total acid 1.1, and amino acid nitrogen 0.42.

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Cold rose kohlrabi

Ingredients: 200 grams of rose kohlrabi

Seasoning: 8 grams of white sugar, 2 grams of MSG, 5g soy sauce, 10g chili oil, 1g flax oil, 2g sesame oil, 30g coriander

1. Wash the rose kohlrabi, slice it with a knife, cut into thin strips, mix with sugar and sweet soy sauce , monosodium glutamate, pepper oil, sesame oil

2. Wash the coriander, cut it into sections, mix it into the kohlrabi, and then serve it on a plate. [3]?