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Pickled mustard greens
Potherb mustard is sun-dried until the leaves droop, then massaged handful by handful with salt until the juices release, before being packed tightly into a sealed crock.
Instructions
- 1
Fresh mustard greens (Xuelisi) were sun-dried for 6.7 hours.
- 2
The leaves dried in the sun are withering.
- 3
Remove roots and yellow leaves.
- 4
First rub the leaves with salt, then the stems and roots.
- 5
Squeeze out the juice.
- 6
Seal it well in the jar.
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Ingredients
Main Ingredients
- Mustard greens10kg
Seasonings
- Salt500g