When we pickle mustard bumps, we should first choose fresh mustard heads. It is best to choose the mustard head with stems and whiskers, which is round and round, with smooth skin and no scars, and there is not too much unevenness. In addition, the meat quality of the mustard head should be solid, without decentralization and fibrous roots. This is the high-quality mustard head, which is most suitable for making pickles.

Second, the process of pickling mustard bumps

1. Prepare ingredients

Mustard head 10 kg, crude salt 1 kg, refined salt 0.5 kg, sugar 0.5 kg, soy sauce 200 g, pepper granules 100 g, aniseed 30 g and clear water 6 kg.

Step 2 deal with mustard heads

Peel off the skin and roots of the fresh mustard head, then clean it, control the moisture, put it in an oil-free plate, pour in refined salt and water that has not passed through the mustard head, soak it for 24 hours, and then take it out and control the moisture on the surface again.

Note that when cleaning the mustard head, you must pay attention to the cleanliness of the container, and there can be no oil pollution, because mustard bumps are easy to break when they encounter oil pollution. Mustard heads are soaked in salt water for 24 hours, and they are particularly brittle after pickling. After the pickled mustard head is fished out, the surface moisture should be controlled to dry, so that it is not easy to go bad.

3. Pickling process

1). Clean the tank or basin to be pickled, then mix the white sugar and the remaining coarse salt, and everything is ready. Pay attention to the tank or basin used for pickling must be water-free and oil-free, and be disinfected and cleaned.

2). Then put the mustard pimple whose surface moisture is controlled to dry into the tank, stack a layer of mustard head and sprinkle a layer of salt and sugar, then stack another layer and sprinkle a layer of sugar and salt. After stacking, remember to sprinkle sugar and salt on the top, and then marinate it in a cool and dark place for about 5 days to let the mustard pimple marinate.

3). Use an oil-free cauldron, pour in 6 kg of clean water, add light soy sauce, pepper and aniseed, boil the water over high fire, turn to medium heat and continue cooking for 10 minute, then turn off the fire and let it cool for later use. Mustard bumps will produce water in the first 5 days of pickling, so 6 kg of water is enough.

4). Pour the cooled feed water into the mustard knot that has been marinated for 5 days. The water should not pass through the mustard knot, then seal the jar mouth, and continue to marinate in a cool, dry and dark place for about 30 days. In the first 5 days of pickling, just turn the bumps in the jar once a day, so that the mustard bumps are more delicious.