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2025-03
Methods for pickling mustard tuber
The time and temperature of pickled mustard tuber fermentation affect its texture and flavor, so adjustments should be made according to the actual situation.
The pickling process of mustard tuber mainly includes the following steps:
Prepare mustard tuber:
Select fresh mustard tuber, remove the old tendons and skin, and clean them.
Cutting process:
You can cut the mustard tuber into thick strips or pickle the whole without cutting. If pickling whole, you need to press out the water later.
Pickling:
Put the mustard tuber in a large basin, add appropriate amount of salt, mix well, and pickle for half a day to one day. Stir several times during this period to allow the mustard tuber to fully dehydrate and soften.
After pickling out a lot of water, squeeze out the water, or put it in a drainable bag (such as a soy milk residue bag) and press it with a heavy object for 24 hours to remove excess water.
Seasoning:
According to personal taste, you can add chili powder, five-spice powder, sugar and other seasonings and mix well.
If you don't like spicy food, you can only add five-spice powder and sugar.
Jarring and sealing:
Put the seasoned mustard tuber into a clean glass bottle, press it firmly, cover it with plastic wrap, and tighten the lid.
Alternatively, you can put the mustard tuber in a jar, press it layer by layer, remove the air inside the jar, and then seal the mouth of the jar with mud or cement.
Pickling time:
Place the filled mustard tuber in a cool place or refrigerator for at least 3 weeks to reduce nitrite to the minimum and allow the mustard tuber to fully absorb the flavor.
Notes:
During the entire pickling process, ensure that there is no oil or water, otherwise it is prone to spoilage.
The pickling time and temperature of mustard tuber will affect its taste and flavor, so adjustments should be made according to the actual situation.
Pickled mustard tuber can be stored for a long time, but should be consumed as soon as possible after opening to avoid spoilage.
By following the above steps, you can make your own delicious and crispy pickled mustard tuber at home.
2025-07-02
For nearly 40 years, Mingfu Industry, as the largest shallot processing and exporting enterprise in Southwest China, has passed the factory inspection audit of the Korea Food and Drug Administration!
Mingfu Industry showcased at the 2025 FOODEX JAPAN Food and Beverage Exhibition
2025-03-14
In March, Mr. Xiao Lilei, General Manager of Mingfu Industry, and his team participated in the FOODEX JAPAN 2025, a leading food and beverage exhibition in Asia attracting producers, suppliers, buyers, and industry experts from around the world.
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