How to pickle sand mustard greens

Sand mustard is a wild vegetable that can be used as medicine and can also be eaten at will in life. It is an ideal ingredient for pickled pickles. After pickling, sand mustard not only tastes attractive, but also has excellent health benefits. It can help digestion, promote qi circulation and relieve pain. It has obvious conditioning effects on human indigestion and food poisoning. But how should sand mustard be pickled? If you have never pickled it before, you can refer to the sand mustard pickling method introduced by the editor.

How to pickle sand mustard greens

Ingredients for pickled mustard greens

When pickling sand mustard, mainly take its roots. You can prepare it in the ratio of 10 kg of sand mustard roots to 1 kg of salt. You can pickle as much as you want as long as the ratio remains unchanged. In addition, you need to prepare a small jar for pickling pickles.

Specific steps for pickling sand mustard greens

1. Remove impurities from the collected sand mustard roots, clean them, dry them, and then put them into the prepared small jar. When putting them in, put a layer of sand mustard roots and sprinkle a layer of salt. If you repeat this process, pour in an appropriate amount of clean water after putting them in.

2. After pickling the sand mustard roots in the jar, you need to turn the jar over once a day. After about ten days, you can change the turning frequency to once every two days. After about twenty days, the pickled sand mustard can be taken out and eaten.

3. When taking out the pickled sand mustard greens for eating, you can cut them into thin strips, then add a small amount of chopped green onions, a little light soy sauce and vinegar, and finally add sesame oil and chicken essence to season. After mixing well, you can eat it. The taste is particularly fragrant and attractive, and regular consumption can also help relieve cough and clear the lungs.