How to pickle Chongqing pickled mustard greens How to pickle Chongqing pickled mustard greens

Chongqing sour mustard is very famous. It is a famous local specialty. Many people like to eat it. It is sour and delicious and can be eaten with a variety of ingredients. So how should Chongqing sour mustard be pickled? I will write a tutorial on its pickling method in a while and tell you how to pickle Chongqing sour mustard.

How to pickle Chongqing pickled mustard greens How to pickle Chongqing pickled mustard greens

Ingredients for pickling Chongqing sour mustard greens

When pickling sour mustard greens, you need to prepare large fresh mustard greens, table salt, white vinegar, sugar, and soy sauce. In addition, you should also prepare appropriate amounts of star anise, chopped green onions, and chili peppers.

How to pickle Chongqing pickled mustard greens

1. Pick the prepared mustard greens, remove the yellow leaves, wash them with clean water, use a knife to separate each mustard green, and then place them in a ventilated place to air dry. After drying, put the mustard greens into a clean jar.

2. Pour clean water into the pot and bring it to a boil. Then add salt, soy sauce, vinegar, sugar and other seasonings, boil them together, let it cool down naturally, and after it cools down, pour it into the jar with mustard greens, making sure the sauce covers the mustard greens.

3. Seal the jar and put it in a cool place. After 15 days, the sauerkraut inside will be pickled. When you want to eat it, you can take it out with clean water, wash it, and then make it into dishes with different flavors and eat it directly.

4. When pickling Chongqing sauerkraut, no oil should be used during the entire process. The pickling jar, the knife for cutting vegetables, the cooking surface, and the chopsticks for eating sauerkraut are all objects that require special attention, otherwise the pickled sauerkraut will easily deteriorate.