[Sichuan mustard pickling method]_Sichuan pickled_How to make

[Sichuan mustard pickling method]_Sichuan pickled_How to make

Sichuan mustard belongs to a famous dish in Sichuan. Not only is it unique in taste, but it’s crispy and delicious. It is loved by people. The characteristic of Sichuan mustard is that it is crisp without losing nutrition and light without losing taste.The method is also very simple. You can also make it easily at home. You can clean the greens first and then prepare the seasoning and salt.

What is the pickled method of Sichuan mustard?


First remove the old skin and tendons from the root of the cabbage head with a knife, and then cut each piece into about 6?
8 Two round or oval vegetable pieces, then string them with reeds and hang them on a rack to dry.

After drying the vegetable pieces, put them in the pool and pickle.

The method of marinating dried vegetable pieces is to layer the dried vegetable pieces into a pool, one layer of vegetables and one layer of salt.

Generally a square pond, each layer can hold about 1500?
2000 pounds, 15 people stepped on the pool.

Each layer must be stepped on tightly, until the vegetable block sweats, this is the first curing, the curing time is 72 hours.

Then use the original pool of salt water, elutriate, lift the pool, put it in the store, use appropriate manual pressing, filter the water for about a day, and then transfer to the second pickling.

The method is the same as that of the first time.

After 120 hours, soak the dish with salt, then use the original pool of salt water, panning, picking up the pool, put it in the store, use appropriate manual pressure, filter the water for another day, and transfer to the splitting work.


Crush the pickled vegetable pieces one by one and smooth them, and remove the old muscles.

Use clarified salt water for the third panning, remove the mud and sand, put it into the storage bin, and use manual pressing as appropriate.

After a day, filter out the water, add spices, chili noodles and salt to make the altar.

Install altar.

This is the last step of processing.

Mix the marinated vegetables in the pot according to the specified ingredients, and then put them into the jar 5 times.

Tighten each floor with a wooden pestle when installing, and there should be no gaps between the blocks to exhaust the air from the altar.

After filling, sprinkle a small amount (about 4 two) of mixed ingredients on the surface, pad 2?
3 layers of clean husks, then tightly seal the altar with dried radish leaves, store it in the warehouse and wait until it matures after fermentation.


When arranging vegetables, do not peel off the green skin in the middle and tip to avoid affecting the appearance.

The size of the cuts must also be consistent, so that they can work evenly.

Drying racks should be white-facing and green-facing.

Leave a proper space on the rack to make the vegetables dry and white.

When drying the rack, pay attention to evenly drying it to balance the load of the rack to avoid overturning and hurting people.

The wetness of the vegetable pieces is the main factor that determines the quality of the mustard and the yield rate, and special attention must be paid to it.

Wet and dry vegetable racks are generally moderate to soften medium vegetable blocks.

After the vegetables are removed from the rack, they must be marinated immediately, so as not to pile up for a long time and affect the quality.