Chopped Chili and Pickled Mustard Stem

Name: Chopped Chili and Pickled Mustard Stem
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 2 piece Freshly Squeezed Mustard Tuber; 2 tbsp chopped chili; to taste Salt; 30ml High-proof liquor

Mustard tuber strips are brushed clean, air-dried, splashed with strong liquor and tossed with chopped chili for a crunchy, fiery pickle that improves with time.

0 minNewEasy Pickled & Preserved Pickle Other

Instructions

1
Remove the old roots and tough fibers from the fresh turnip, and use a clean toothbrush to scrub it clean, especially in the crevices. After washing, let it dry of any moisture.
2
Cut the dried mustard tuber into thick shreds.
3
Place the shredded pickled mustard tuber into a clean container free of oil and water, and add an appropriate amount of salt.
4
Pour in about 30ml (a little more is okay) of high-proof liquor.
5
Add 2 tablespoons of chopped chili (if you don't have chopped chili, you can finely chop red chili peppers and marinate them with shredded pickled mustard), mix well, and marinate for about 20 minutes.
6
Take two sterilized glass jars (boiled in water and dried), and put the pickled mustard stem in the jars, pressing it down slightly.
7
Seal with a layer of plastic wrap, cover with a lid, and marinate for 30 days.
8
Put an appropriate amount of marinated pickled mustard tuber into a bowl; pour a suitable amount of oil into a frying pan and heat it.
9
Pour hot oil over the pickled mustard stems and mix well when eating.