How to pickle Chinese mustard greens

Chinese potherb mustard, also known as snow vegetable, can be found in many dishes. It is also a good material for making pickles. People pickle it and eat it all year round. It can be used as a side dish for steamed fish and other dishes, and it is also a side dish for people's meals. The pickling method of Chinese potherb mustard is not difficult. If you want to make it yourself, you can learn from the editor.

How to pickle Chinese mustard greens

1. When you pickle Chinese mustard, you can prepare some coarse salt in addition to Chinese mustard. If you don't have coarse salt, you can use fine salt instead, but the Chinese mustard pickled with fine salt will have a darker color and not have that tender green feeling. In addition, you also need to prepare some peppercorns.

2. Clean the prepared Chinese mustard greens, remove the yellow leaves and roots, then wash them in clean water, drain and set aside. It is best to let the Chinese mustard greens drain overnight, otherwise the moisture will not be completely removed.

3. Put the drained Chinese mustard greens in a large bowl, then add coarse salt and peppercorns, and rub them with your hands. After rubbing evenly, you can roll up the Chinese mustard greens and put them into the pickle jar.

4. Put a stone on the jar for pickling Chinese mustard greens, and turn it over once a day during the pickling process, otherwise the pickled Chinese mustard greens will not be pickled evenly and will rot. If you don't have stones at home, you can use other heavy objects instead. The Chinese mustard greens can be pickled and eaten in about a month. Pay attention to hygiene when eating, and the shelf life of the pickled Chinese mustard greens can be as long as more than a year, so that everyone can eat Chinese mustard greens all year round.