Exclusive Pickled Vegetables
Whole mustard roots and radishes are stacked in a crock with generous coarse salt, turned and re-salted over weeks of slow pickling.
Instructions
- 1
Bought mustard greens lumps and radishes
- 2
Remove the parts of the root that have dirt
- 3
Wash clean
- 4
Remove the stem of the radish
- 5
Go to the root
- 6
First wash
- 7
Repeated washing
- 8
Set aside to dry the moisture
- 9
Dried lumps and radishes
- 10
Put it in the pickle jar
- 11
Stack layer by layer
- 12
Just take a look
- 13
Take coarse salt
- 14
Sprinkle salt from the very top
- 15
Basically, that's it. For ingredients marinated for ten days to half a month, turn them over and sprinkle with salt. Repeat this several times, and the moisture from the ingredients will be released, soaking the ingredients. Then, leave it to time.
- 16
The pickled vegetables are amber-colored.
- 17
Finished product.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Mustard greens lumps5kg
- Green radish5kg
Seasonings
- Coarse salt5000-10000g