Homemade Spicy Pickled Mustard Stems

Today, I want to share with everyone a recipe for shredded pickled mustard tuber. This bighead cabbage was bought online, it's not expensive and very affordable, you can check it out and clean it thoroughly.

Then use a knife to remove the hard shell and the spoiled parts, and arrange everything for later use.

We first cut them into evenly thick slices so that it will be easier to cut them into beautiful thin strips later.

See, it's very easy, right? Actually, you can also cut it a little coarser.

After everything is cut, put it into a slightly larger container.

Add a bit more salt and marinate for about an hour. When making pickles at home, salt is the best preservative, so this way they can last longer, unless you make only a small amount and eat it quickly.

It has released a lot of water for you, and the shredded pickled mustard has also become very soft.

Then take a larger piece of gauze and wrap the shredded mustard greens, holding it tightly and pressing hard with your hands to squeeze out the water.

Find a bigger stone or heavy object. Speaking of which, when I was pickling the cabbage back then, I went downstairs in the rain to pick it up. After washing it clean and putting it there, you can use it as a ready-made weight overnight. The drier this water is, the longer the shelf life will be.

Let me show you, this is the shredded mustard stem that’s been pressed overnight, dry, isn’t it?

I had already wrung it very dry earlier, but after a whole night, so much water still came out.

Because I prefer spicy food, I use freshly ground chili powder made from ghost peppers myself. If you don't eat spicy food, you can choose non-spicy chili powder. [Because adding it makes the color look better] I also added a tiny bit of Sichuan peppercorns.

Place the drained shredded pickled mustard into a clean container and add two tablespoons of chili powder.

A pinch of salt.

Also added some five-spice powder and half a spoon of sugar; you can adjust this according to your own taste.

Use your hands to put on the gloves and thoroughly mix everything, taste it, and add whatever is missing.

Give a close-up shot, now just looking at it makes you really crave it, right?

Then fill the sealed jar. This jar must be clean, free of oil and water. While filling, use a spoon or press down with your hand to compact it.

Such a large pile was pickled into just this one bottle. If the bottle’s seal isn’t tight enough, it’s recommended to put a layer of plastic wrap, then close it tightly and pickle for about a week to ten days. Once the color turns yellow, it’s ready to eat.

Actually, you can make flavorful, crispy mustard tuber shreds yourself, mainly without any additives, and they taste very refreshing. Having them with a bowl of porridge is just perfect, right?

Life cannot do without firewood, rice, oil, salt, sauce, vinegar, and tea, but it also cannot do without like-minded people with similar values, equally matched perspectives, rich and interesting souls. Smart girls, while pursuing love, will be transformed into better versions of themselves.