How to pickle mustard tuber?

After the mustard tuber is harvested, remove the leaves and roots of the mustard tuber and peel off the old skin. When peeling mustard tuber, you can cut several knives backwards at the root.

3 kg of salt per 100 kg of fresh vegetables.

Pickling method:

In a vegetable jar with a capacity of 300 kg, first sprinkle 0. 125 kg of salt on the bottom of the jar, then pour in 25 kg of vegetables and tread lightly until the vegetables "sweat" (juice). Then add salt and vegetables.

Use the above methods in turn until the tank is full, then sprinkle 1 kg of salt on it and press it with a big stone to prevent the vegetables from floating. The thickness of each batch of fresh vegetables poured into vats is limited to 15 cm, and the lower layer should be less than the upper layer when adding salt.

The curing time should not exceed 2 days. If the climate is abnormal, the cans should be turned over or stored after one day of pickling, so as to avoid the yellowing of the vegetable blocks caused by long pickling time and affect the quality.

When turning over the jar or storing it, the vegetable block must be cleaned in the original jar salt water and taken out to prevent the vegetable block from fading due to sun and rain. On the cellar, the cellar base should be padded with bamboo curtains, the cellar circle should be straight, and the chess pieces in the cellar should be solid layer by layer. Stored noodles should be covered with sacks and heavy stones, and the stocking rate should be controlled at 52%-56%.

After the first curing, the second curing can be carried out. The method is the same as the first pickling, except that the salt for pickled mustard tuber is about 5 kg per 100 kg, and the thickness of each batch is about 12 cm. Don't marinate the jar too full, cover it with a bamboo curtain and hold down the stone.

The second curing takes a long time. If white flowers appear on the surface of the cylinder, they should be removed at any time. When the maturity reaches 90%, it can be processed out of the tank. When out of the can, wash it with raw salt water, then peel off the waste skin, remove the old tendons and cut it into semicircles to make it smooth and soft.

Soak that repaired vegetable block in three cylinders of salt water respectively, washing for the first time and the second time, filter and drying, and squeezing, with the average squeezing rate of 360-380 kg of fresh vegetables and 0/00 kg of dried vegetables.

Mix materials aft pressing. Generally, the ingredients are mixed in batches of 50kg, and then poured into a wooden basin or bed board until death. First, mix half of the prepared ingredients (see the table below for the formula of each 100kg vegetable block, in which Chili powder is used alone at last) for the first time, and then mix the other half of the ingredients again to ensure that the vegetable blocks are evenly mixed and have the same color. After mixing, they can be put into a jar. The altar must be cleaned. When installing the altar, you can first dig a hole slightly larger than the altar on the ground and put the altar in the hole 1/3, which is convenient for operation and can prevent the altar from being broken. Each jar is packed in five layers and contains a certain amount of vegetables. Each layer is pressed and filled with wooden sticks, so that the vegetables stick together closely and try to eliminate the air in the jar. After each jar is filled, put 0.25kg of salt at a place about 3cm away from the jar mouth, plug the vegetable leaves, and seal the jar mouth with mud. 10 days later, open the mustard tuber in the inspection jar, remove the white flowers, press the mustard tuber as tightly as possible, suck up the salt water, use 0.25kg of pepper mixed with salt as the spreading salt, then spread it with Indocalamus leaves, plug the vegetable leaves, and seal the jar with mud or cement.