Pickled mustard tuber

Homemade mustard greens that didn't turn out well.

Remove the old skin, wash it clean, just about 10 jin.

Cut into thick strips.

Put it into a large basin.

Add salt.

Mix evenly and marinate for half a day, stirring several times during this period.

A lot of water has been released from the pickling, and the preserved vegetables have also become soft.

Squeeze the water out of the pickled mustard, and put it into the soy milk strainer bag.

A bag weighs just one jin. Put the bag of pickled mustard greens on the steaming rack. (Or any rack that can bear weight and drain water.)

Place a heavy object on top. Press for 24 hours. (I placed a big stone on top.)

During this time, I turned it over several more times, trying to press out as much water as possible. (Pressing out the moisture prevents it from turning sour during pickling later.)

After pressing the pickled mustard, this much is all that's left.

Put the bottles in cold water, bring it to a boil to sterilize, and also scald the lids. (My glass bottles are not heat-resistant, so they need to be put in cold water and heated gradually to prevent cracking; they cannot be placed directly in boiling water.)

Because someone in the family doesn't eat spicy food, I divided the pickled mustard into two portions. This portion has 1 tablespoon of five-spice powder and 1 tablespoon of sugar. (Adjust the amount of sugar according to your taste.)

Mix well.

This one has 1 tablespoon of chili powder, 1 tablespoon of five-spice powder, and 1 tablespoon of sugar.

Mix evenly in the same way.

Put it in a glass jar and press it down firmly.

Seal with plastic wrap, tighten the lid, and place in the refrigerator to marinate for more than 3 weeks. (It is said that the nitrite content in pickled products takes 3 weeks to reach the lowest level, so I always marinate for more than 3 weeks.)

Mix it with sesame oil and sesame seeds when eating; it's crunchy and crispy.