Old Beijing Mustard Lump

Name: Old Beijing Mustard Lump
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 200 g Cabbage stalk; 30 g Mustard powder; 10 g white sugar; 30 ml rice vinegar; 5 g Salt

Blanched cabbage stalks are layered with mustard powder, sugar and rice vinegar, then sealed and chilled until fiercely pungent, a tingly old Beijing winter classic.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Ingredients: 200g of Chinese cabbage stems, 30g of mustard powder, 10g of sugar, 30ml of rice vinegar, 5g of salt
2
Clean the cabbage stems and pour boiling water over them three times,
3
Place it in cold water to cool.
4
Take out and drain the water.
5
Spread a layer at the bottom of the container, sprinkle with mustard powder, salt, and sugar, and drizzle with rice vinegar.
6
Layer by layer in order, until all the materials are used up.
7
Cover with a lid and refrigerate sealed for 2-3 days.
8
Take out.
9
Take a few pieces and layer them in an overlapping manner.
10
Roll up.
11
Cut into two pieces.
12
Place it on a plate and pour mustard vinaigrette over it.