How to Make Spicy Pickled Mustard Greens (Mustard Greens Knots)
Shredded mustard root kneaded with vinegar, sugar, and a little salt, then sealed tightly under wrap so trapped pungency builds into its signature nose-tingling kick.
Instructions
- 1
Wash the mustard greens thoroughly, removing surface dirt and stray hairs.
- 2
Cut into thin strips with a knife or grate directly.
- 3
Prepare white vinegar, white sugar, and salt. Adjust the flavor according to your own taste, with only a small amount of salt.
- 4
Mix the sliced mustard greens with the seasonings, knead well, and put into a jar.
- 5
Cover the bottle opening with plastic wrap and seal it tightly. Only when it's sealed well will the spiciness come out.
- 6
In a day or two, it will be ready to eat. The sweet and sour, slightly spicy shredded bandit tofu is done. It goes really well with rice.
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Ingredients
Main Ingredients
- Mustard greens lumps1 piece
Seasonings
- white sugarto taste
- white vinegarto taste
- Saltto taste