How to make pickled mustard? How to pickle homemade mustard

First of all, wash the mustard head, remove the old skin, cut it into shreds, put it in a basin, add salt, mix well, and marinate for two hours; Then squeeze out the water of the mustard, wrap it in breathable cotton gauze, tie it tightly with a rope, put two bamboo boards in the wash basin, put a steaming grate, put the mustard on it, press a heavy object, and press the water out as much as possible; After pressing for another 12 hours, put it in a bowl, add chili noodles, five-spice powder, and Sichuan pepper powder, mix well, put it into a waterless and oil-free glass jar, and seal it for 7 days.

First cut the vegetables back from the ground, then clean them up a little and put them in the sun, dry them for four or five days, and put the vegetables in a jar and pour them into the water to marinate for about 10 days.

To marinate mustard, you only need to cut the vegetables into cubes. Then add salt, chili peppers, and then marinate for about a month, and the mustard will be very delicious.

Homemade mustard

Material:1 kohlrabi, 1 and a half bottles of red turnover, an appropriate amount of salt, and a little liquor.

Method:

1. Break off the root system of kohlrabi, then break the leaves, wash and drain the water, if the skin of the root is thicker, you can tear it off and cut it into small pieces.

2. Prepare a large container, put in the vegetable leaves, pour in more salt, each leaf is smeared with salt, evenly, if you like to eat a little lighter, don't add too much salt.

3. After the above steps are done, seal it and let it stand for 2-3 days, and when you see that there is water precipitation, pour out the salty water, add an appropriate amount of sugar, pour it into the red and turn the sky, stir evenly, and it is best to turn the red in a layer of mustard.

4. Put all the ingredients into a large bottle, add a little liquor to it, cover it with plastic wrap and a lid, and marinate until the mustard turns yellow and you can eat. If you don't like too many peppers, don't put too much.

Nutritional value:

1. The protein, carotene, dietary fiber and minerals in mustard make mustard known as "natural monosodium glutamate", which is rich in chemical components that produce umami, especially after pickling and fermentation, this umami is stronger.

2. There are also a variety of essential amino acids in mustard, such as glutamic acid, aspartic acid, propionic acid and other 17 kinds of human nutrients.

3. Mustard can strengthen the spleen, appetize, replenish qi, promote sperm, help the spirits and so on.

4. If it is a low-salt and environmentally friendly mustard, it can also protect the liver and play a leading role.

5. If you find yourself seasick, you might as well put a piece of mustard in your mouth and chew it, which can relieve your boredom.

Wash the mustard and put it in the jar, then put the salty salt on the plate and marinate it for about a month before you can eat it.

The pickles obtained by pickling the mustard in the highly concentrated brine are sour and crisp and refreshing, with an iron cylinder that can only hold 300 kilograms, first sprinkle 0 125 kilograms of salt at the bottom of the cylinder, and then pour 25 kilograms of vegetables, gently step on the vegetables until the juice of the vegetables is added, add vegetables, and proceed in turn until the marinade is full, and then sprinkle 1 kilogram of salt on it, and press down with a large stone to prevent the vegetables from floating. The thickness of each batch of fresh vegetables in the jar is limited to 15 cm, and the lower layer should be less and the upper layer should be more when adding salt. Let's adjust it to this scale.

The pickling time should not exceed 2 days, if the climate is abnormal, the pickling should be turned over or hoarded for one day, so as not to marinate the time.

The length of the dish will cause the vegetable to heat up and turn yellow, which will affect the quality. When turning over the vat or hoarding, the vegetable pieces must be washed in the original jar of salt water and taken out to prevent the vegetable pieces from fading due to sun and rain. On the hoarding, the hoarding base should be mated - on the bamboo curtain, the hoarding circle is straight, the hoarding of vegetables should also be layered and down-to-earth, the hoarding surface is covered with sacks and other things, and the heavy stone is pressed, and the hoarding rate is appropriate to grasp at 52%-56%. Hope to adopt.

Ingredients: 1 cabbage, 3 garlic, 1 ginger, 1 dried chili, 200 grams of salt.

1. Prepare the first mustard, wash it and cut the mustard into strips and put it in a pot for later use.

2. Wash the mustard strips with water three times, cover with cool boiled water and salt, and marinate for about two days.

3. Cut the ginger into strips, slice the garlic, and cut the dried chili pepper into rings, and set aside for later use.

4. Heat the oil in a pan and add the ginger strips, garlic slices and dried chili peppers to the pan.

5. Add the pickled mustard strips to all the accessories and stir-fry for a while.

6. The fried mustard can be eaten immediately, or it can be poured into a bottle and used at any time.

Ingredients: kohlrabi, 5000 grams; refined salt, 750 g; Five-spice powder, 100 grams Steps: 1. Remove the leaves of the kohlrabi, remove the roots and wash them for later use.

2. Cut the kohlrabi into the shape of bergamot and marinate it with salt for 7 days to dehydrate.

3. Take out the semi-finished pickled mustard, dry it for 6 7 years, rub it with your hands, rub it out of the water, and then marinate it in the tank for 3 days.

4. Then take out the semi-finished product and dry it until it is 6 dry, add five-spice powder and mix well 5. Finally, as long as the semi-finished product is put into the jar and sealed, it can be eaten after one month.

In late winter and early spring, cut the cabbage head (bulging stem) into pieces (or small head as a whole) and put it on the shelf, and dehydrate it until there is no hard heart. For every 100 kg of lettuce, about 40 kg of wilting is harvested. Wilt cabbage with 4 kg of salt per 100 kg into the pool.

Wear sanitary protective shoes and step on it tightly until the body of the vegetable comes to sweat. After marinating for 3 days, get out of the pool, surround it overnight, and then enter the pool, add 5 kg of salt per 100 kg, and step on it tightly as before. Pickle for 7 days from the pool, remove the vegetable tendons, wash them with raw salt water, enter the tun, pile up and press out the floating water, and install the altar the next day.

When loading the altar, add 6 kg of salt per 100 kg, mix kg of spices (including: star anise 55%, naphthalene 10%, licorice 5%, sand head 4%, Pu Gui 8%, white pepper 2%, ginger 5%), pepper kg, chili powder kg, mix well with vegetables, load and press in batches, and remove the air in the jar. sprinkle a small amount of salt and spices at the mouth of the altar, and then close the mouth of the altar (leaving a small pora) for storage; Continue to marinate and ferment.

The above is a typical production process of Sichuan mustard. Zhejiang mustard is dehydrated with salt, and other methods are basically the same.