Folk practice of mustard tuber?

Traditional practice of air-drying mustard tuber;

Production steps

1. Trim the corners and skins of antelope horn, wash them, and cut them into strips the thickness of fingers.

2. Put the strips into a large clean basin, add salt which is about 0/0% of the vegetable weight/kloc-0, mix well and marinate for 3-5 days.

3. Take the strips out of the water, squeeze them dry and air them for 5- 10 days, and the strips are basically dry and soft.

4. Wash the dried vegetable strips with hot water to remove dust, squeeze out the water again, and then dry them for half a day. (A lot can be dried by washing machine)

5. Add the spiced powder and Chili powder (more spicy, less pepper if you don't like spicy food) into the dry strips again, mix well and put them into a safe fermentor.

6. The pickled mustard tuber mixed with seasoning is pressed into a safe fermentor as much as possible, and can be eaten after aging for 10 day. It will be better after one month, and it will be authentic after three months.

Additional remarks

1, air-dried mustard tuber can be preserved while aging in fermentor. The shelf life can be as long as 1 year.

2, mustard tuber directly to the meal, the wine is very good. Used for frying shredded pork and making soup. This is an imitation of kimchi, without any flavor added.

3. The antelope horn soaked in kimchi is extremely delicious.

4, mustard tuber can be controlled according to their own preferences. It is suggested that 10- 30% of the original weight is better.

5, air-dried mustard tuber, more than 40 kinds of lactic acid bacteria will be used for aging, but unfortunately it does not include those that strongly degrade nitrite. Therefore, the nitrite content of air-dried mustard tuber will be more than that of fresh vegetables. No less than fresh vegetables such as kimchi.