Crispy Potherb Mustard Pickles

Name: Crispy Potherb Mustard Pickles
Total time: 2 d
Yield: 5
Cuisine: Chinese
Ingredients: 3000g Potherb mustard; 150g salt; Some Cool white open

by Shimizu Shark's Fin Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

5

Today, as usual, I pickled some potherb mustard pickles, and I like to eat potherb mustard.
In the past, winter for the northerners meant storing Chinese cabbage, green onions, and pickling a jar of snow stalks or mustard knots. With these, no matter whether the weather outside is strong wind or heavy snow, they are not afraid. Especially potherb mustard, mixed with chili oil and monosodium glutamate, it is an indispensable side dish of the meal. Stir-fried with it, minced meat, peanuts and soybeans is more delicious than stir-fried Chinese cabbage. Back then, my mother often used it for us. Making a pot of hand-rolled noodles made us sweat in the winter, so we can't let go of it in Xuelihong! It hasn't changed over the years.
With the improvement of people's living standards and the continuous improvement of life concepts, people now no longer store Chinese cabbage during the winter. First of all, there are quite a lot of varieties of winter vegetables. Basically, they no longer refer to Chinese cabbage for the winter, and eat one tree and buy one. Not only is the tree fresh, but it also saves the effort of making teng. But I still have to marinate a little bit of potherb mustard, because I don’t worry about it being marinated on the outside, can you guarantee that it’s not added in it! The sweet scent of the potherb mustard marinated by yourself is an old taste that has not changed for many years.

Ingredients

Crispy Potherb Mustard Pickles

1. Select the yellow leaves of the potherb mustard, cut off the old roots with a knife and wash, and put the washed potherb in the outdoors to dry.

2. Put the potherb mustard in a basin, spread a layer of medium salt, pour in a bowl of cold boiled water, let the salt dissolve, and marinate overnight

3. The next day, you need to tumble it and knead it evenly with your hands. Put the evenly kneaded potherb mustard in a container with no oil and no raw water, pour in an appropriate amount of cold boiled water, compact the vegetables with a bowl or plate, make sure the vegetables are in salt water, In a cool place outside the window, it can be eaten after marinating for about 15-20 days. Take out the marinated potherb mustard and wash, cut into small cubes, pour in chili oil, add a little MSG and mix well.

Tips:
The potherb must be compacted after being put into the container. The water is basically the same as potherb or slightly less than one centimeter. The salt is about 150-200 grams. It should be added according to the amount of water, but one principle is to add more salt to the pickled vegetables, otherwise it will It's ridiculous.