Homemade potherb mustard

Overview

The real winter in Beijing is approaching, and the temperature below 10 degrees outside the balcony is very suitable for pickling mustard. Although this kind of pickled vegetables is not suitable for eating often, I will pickle them once every year during this season, just out of habit.

Tags

• vegetarian dishes
• coarse salt
• fresh potherb mustard

Ingredients

Steps

1. 1 Wash fresh mustard seeds

   

2. 2 Dry for one day

   

3. 3 Prepare a large oil-free and water-free jar and coarse salt

   

4. 4 Roll up the mustard seeds one by one, put them layer by layer with salt into the jar

   

5. 5 Add a little cold boiled water

   

6. 6 Place the mustard seeds in sequence

   

7. 7 Press a big stone on top and turn it up and down twice a day for the first two days. After that, the vegetables will be almost wilted. The amount of water from the pickled mustard seeds can submerge all the mustard seeds. Just flip it once when you remember

   

8. 8 After 20 days, you can enjoy this fresh taste exclusive to winter