How to pickle a whole piece of mustard tuber? Tips on how to pickle a whole piece of mustard tuber

I usually see a lot of pickled whole pieces of mustard tuber for sale in the market. After trying it, I think it tastes good and is very convenient to cut and eat. So I want to pickle some whole pieces of mustard tuber at home. But how should this whole piece of mustard tuber be pickled? The following editor will take you to understand it together.

How to pickle a whole piece of mustard tuber

Ingredients for pickling whole mustard tuber

If you want to pickle a whole piece of zhacai, you must prepare fresh kohlrabi. The quantity can be chosen freely. Five kilograms of kohlrabi requires 750 grams of table salt and 100 grams of five-spice powder.

Steps for pickling a whole piece of mustard tuber

1. Remove the leaves and roots of the prepared kohlrabi, wash it with clean water, and then drain the moisture. Cut them into connected slices. You can cut them from multiple sides so that they can be better flavored when pickled.

2. Add salt to the chopped kohlrabi and mix well, then marinate it. Try to let the kohlrabi come into contact with the salt as much as possible. After marinating for six or seven days, pour out the water, wash off the salt on the surface, and then put it in the sun. While drying, rub it back and forth with your hands to rub out the water inside.

3. When the kohlrabi is about 60% to 70% dry, put it away and add five-spice powder and mix well. Then put them into a jar, seal the jar, and put it in a cool place to pickle. After 30 days, the whole piece of homemade pickled mustard tuber will be ready and you can take it out and eat it anytime you want.

4. The whole piece of pickled mustard tuber should be placed in a cool and ventilated environment. Refrigerating it in the refrigerator will make it last longer.