Pickled mustard tuber is a semi-dry non-fermented pickle, which is one of the famous products in China. It is also called the three famous pickles in the world with French pickled cucumber and German sweet and sour cabbage. 1898 was first seen in Fuling, Sichuan, China (now Fuling District, Chongqing), and was called "Fuling mustard tuber". It is called "mustard tuber" because it needs to be squeezed out from vegetables during processing.
Mustard mustard is a kind of mustard. Mustard mustard that we people are familiar with generally refers to leaf mustard, such as nine-headed mustard, potherb mustard, pig blood mustard, bean curd mustard and so on. But there are two kinds of mustard, one is to eat deformed stems, that is, "mustard tuber", and the other is to eat deformed buds, such as children's dishes in the market.
The practice of mustard tuber
There are two main methods of mustard tuber. The most important and traditional one is called wind dehydration, that is, fresh vegetable heads are strung with fine shreds or fine iron wires, hung on branches to dry, and then taken down and placed in a special pickling tank. When it is put, it is a layer of air-dried vegetable heads and a layer of salt. The amount of salt depends on the taste of the people who eat the vegetables, but the salt should not be less than 2.5 kg per 100 kg of vegetable heads.
There is also a popular and simplest method called salt dehydration, which is to pour the vegetable head directly into the pickle pool, with salt of not less than 2 kg, and remove some water after pickling.
Both methods are that the skin on the mouth of the vegetable head must be peeled first and then dehydrated, and some water must be squeezed out after dehydration.