How to pickle mustard leaves

Zhacai is a variant of mustard, one of the most common vegetables in China. Pickles made from its roots are sold all over the world. In fact, not only the roots of Zhacai are edible, but its leaves can also be pickled and eaten. As for how to pickle Zhacai leaves, you can learn the specific pickling method from me. After pickling, add some to the bottom or when cooking fish, and the taste is particularly good.

How to pickle mustard leaves

Ingredients for pickling mustard leaves

When pickling mustard tuber leaves at home, you need to choose 5 kilograms of fresh young leaves, 500 grams of salt, and appropriate amounts of sugar, chili powder and Sichuan pepper powder.

Steps for pickling mustard leaves

1. Take the prepared mustard leaves, remove the old leaves, wash them with clean water, take them out and blanch them in the pot, take them out and rinse them with cold water, then take them out and drain the water.

2. Squeeze the drained mustard leaves with your hands to make sure there is no excess water in them, then cut them into the shapes you like and put them in the bowl.

3. Cut the ginger into thin strips, add the chili powder, pepper powder, salt and sugar, then mix well with chopsticks. On the next day, you will find that water has come out from the bottom of the basin.

4. Put the pickled mustard leaves into the pickled mustard jar, cover it, and then put it in the sun. After five or six days, the mustard leaves will become sour and emit a sour and fragrant smell. You can take it out and eat it. You can also fry some peanuts and eat it with the mustard leaves. It tastes especially good.