Ingredients: mustard, salt, cold boiled water, high-alcohol liquor, pickle jar.
1, remove the stem of mustard, clean it, slightly control the water to dry, and set aside.
2. Prepare a pickle jar, glass jar or ceramics to pickle vegetables (be sure to clean them, dry them and put them in the sun for sterilization or scald them with hot water. In short, there should be no drop of raw water) and set them aside for later use.
3, prepare a large pot of water, boil it over high fire, put a proper amount of prepared mustard into boiling water (that is, blanch the mustard), then take it out, drain it and let it cool for later use.
4. Spread a layer of boiled mustard on the bottom of the jar, then sprinkle a layer of salt, then a layer of mustard and a layer of salt, and put them in turn. About three floors, we need to press them. Continue a layer of mustard, a layer of salt, and cycle in turn until it is finished.
5. After the mustard is paved (the last layer has a little more salt), press a stone on it, then pour the boiled mustard water (let it cool) or cold boiled water (just the same as mustard, or a little less than mustard, because some water will come out during the curing process), and then sprinkle some high-alcohol liquor on it to prevent white hairs from growing in the curing process, and cover the jar to seal it.
(Don't eat it until 20 days later, or the excess nitrite hasn't evaporated completely, which is bad for your health.)
(In the whole curing process, water and oil should not be touched, and the proportion of salt is 3%-5%)