1. Homemade mustard mustard.
2. Remove the old skin and wash it. It is exactly 10 jin.
3. Cut thick strips.
4. Put it in a large basin.
5. Add salt.
6. Mix well, marinate for half a day, and toss several times in the meantime.
7. A lot of water was marinated, and the mustard has become soft.
8. Squeeze the mustard tuber with moisture and put it in a soy milk bag.
9. A bag of 10 catties is packed. Put the mustard bag on the steaming rack. (Or any shelf that can bear weight and leak.)
10. Press heavy objects. Press for 24 hours. (I press a big rock.)
11. In the meantime, I turned it over several times, trying to press the water dry as much as possible. (Press the water to dry, so that it will not be sour when marinated later.)
12. There is only so much left in the pressed mustard tuber.
13. Put the bottle in cold water, boil for disinfection, and scald the lid. (My glass bottle is not high temperature resistant, so I need to cook it under cold water, let its temperature rise slowly, so that it will not burst, and it cannot be really put in the water.)
14. Because someone in the family doesn't eat spicy food, I divided the mustard tuber into 2 portions. This one contains 1 tablespoon of five-spice powder and 1 tablespoon of sugar. (The amount of sugar is adjusted according to your own taste.)
15. Mix well.
16. This portion contains 1 tablespoon of chili powder, 1 tablespoon of five-spice powder and 1 tablespoon of sugar.
17. Also mix well.
18. Packed in a glass bottle and compacted.
19. Close the plastic wrap, tighten the lid, and marinate in the refrigerator for more than 3 weeks. (It is said that it takes 3 weeks for the nitrite in pickled products to drop to the lowest level, so I marinate them for more than 3 weeks.)
20. Toss with sesame oil and sesame seeds when eating, and it is crunchy.
Tips:The process of making and pickling must be oil-free, otherwise it will be easily broken. Add sesame oil when you eat it.
