The process of pickling mustard pimples, preparing ingredients

10 kilograms of mustard heads, 1 kilogram of coarse salt, 0.5 kilograms of refined salt, 0.5 kilograms of white sugar, 200 grams of light soy sauce, 100 grams of peppercorns, 30 grams of aniseed and 6 pounds of water.

Peel off the skin and roots of the fresh mustard heads you bought, then clean them, control the moisture, put them in a large oil-free plate, pour in refined salt and water that has not covered the mustard heads, and soak them. Soak for 24 hours, then remove and dry the surface moisture again.

Note that when cleaning mustard heads, you must pay attention to the cleanness of the container and avoid oil stains, because mustard knots are easily broken when exposed to oil stains. The mustard heads are soaked in salt water for 24 hours. They are especially crispy after pickling. After the soaked mustard heads are taken out, the surface moisture should be controlled to prevent them from spoiling easily.

Marining process

1. Clean the jar or basin to be marinated, then mix the sugar and remaining coarse salt evenly, and everything is ready. Note that the jar or basin used for pickling must be water-free and oil-free, and must be disinfected and cleaned.

2. Put the mustard heads that have been dried with surface moisture into the jar, place a layer of mustard heads and sprinkle with a layer of salt and sugar, then place a layer of mustard heads and sprinkle with a layer of sugar and salt. The stacking is completed. Finally, be sure to sprinkle sugar and salt on the top, and then marinate in a cool, dark place for about 5 days to allow the mustard lumps to soak out the water.

3. Use an oil-free large pot, pour 6 pounds of water, add light soy sauce, pepper, and aniseed. After the water boils over high heat, turn to medium heat and continue to cook for 10 minutes, then turn off heat, let cool and set aside. Mustard knots will release water in the first 5 days of pickling, so 6 pounds of water is enough.

4. Pour the cooled water into the mustard dumplings that have been pickled for 5 days. The water should cover the mustard dumplings, then seal the mouth of the jar and continue to put it in a cool, dry and dark place. It can be eaten after being marinated locally for about 30 days. In the first 5 days of pickling, just turn the mustard dumplings in the tank once a day to make the mustard dumplings more delicious.

Tips:

1. The ratio of mustard knots to salt is generally 10:1.5. Adding sugar, light soy sauce, peppercorns, and aniseed can enrich its taste. You don’t have to add it if you don’t like it. Use some coarse salt to marinate the mustard knots to keep them longer.

2. The mustard knots must not come into contact with oil stains, and the pickling jars or basins must also be disinfected and clean. There should be no oil. The mustard knots are difficult to preserve, easy to break, and are not conducive to storage.