Pickled Potherb Mustard

Name: Pickled Potherb Mustard
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 4000g Pickled vegetables; 50g salt; A few pepper; 10g White wine

by Corduroy

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

Since last year, I stumbled upon pickled potherbs in a small market, especially in snowy days. The emerald green pickled potherbs was particularly conspicuous. In the cold wind, the unique fresh taste of potherbs revived my memory. After this year's snow, I first tried marinating potherb mustard by myself.

Ingredients

4000g Pickled Vegetables
50g Salt
A few Pepper
10g White Wine

Pickled Potherb Mustard

1. Pick the old leaves of Potherb mustard and clean them

2. Place in a ventilated place to dry until dry

3. Chop the dried potherb mustard

4. Mix well with salt and knead

5. The jars are cleaned and dried

6. Pour a small amount of white wine at the bottom, throw in a few peppers, then put the kneaded and mixed potherb mustard into the jar, and press it firmly

7. Seal the altar, pour clean water into the mouth of the altar, store it at low temperature, and eat it after 20 days