How to drown mustard tuber?

Mustard mustard tuber is called mustard tuber because it needs a squeezing process, while authentic mustard tuber needs to be pickled three times and squeezed three times. The specific method is to clean the fresh mustard tuber head, cut off the root system, and then expose it to the sun for 2-3 days. This is actually a dehydration process. General manufacturers will use instruments to squeeze out the water, dry it and wash it again, and then cut the mustard tuber into strips or sheets. Cut, put in a sealed container, add a proper amount of salt, stir well, and marinate for 4-5 days. After marinating, air-dry, press with hands or instruments, then marinate for about 3 days, then air-dry and press again. At this point, three presses and three salts are completed.

2, canning and sealing

After squeezing and salting, there is only the last step, that is, putting the dried and squeezed mustard tuber into a sealable container, adding fennel, dried red pepper, licorice, Amomum villosum, cinnamon, white wine, salt and other spices, stirring evenly, then covering with several layers of plastic wrap, sealing with a lid, and putting it in a dry, ventilated and cool place for about 3-5 days to eat. Of course, you can also marinate it for a few more days to make it more delicious.

3. Preventive measures

Pay great attention to the amount of salt when curing. If you are not careful, it will be too salty or too light. Therefore, it is enough to add 2 kg of salt per 100 kg of mustard tuber. Because it is cured three times, it should be added in three times, not all at once. When pressed, it will be lost with water, which will affect the taste of pickled mustard tuber. In addition, pressing is to soften mustard tuber.