When is the best time to pickle Chinese mustard greens? What month is the best time to pickle Chinese mustard greens?

We all know that Chinese mustard is a common vegetable. There are many ways to eat it, and pickling is one of them. Many people like to eat pickled Chinese mustard, which tastes sour and spicy, and is crunchy and delicious. It goes well with rice and is very popular. So when is the best time to pickle Chinese mustard? Let's take a closer look!

When is it best to pickle Chinese mustard greens?

Maybe the time is different in different places. The best time here in Henan is after the Frost Descent. The Chinese mustard greens that have been frosted will not be very spicy and will taste better relatively speaking. So the best time to pickle Chinese mustard greens here is after the Frost Descent, when Chinese mustard greens are on the market in large quantities.

Generally, 15-5 degrees Celsius is the best temperature for pickled vegetables. If the temperature is too high, bacteria will breed and the vegetables will rot easily. If the temperature is too low, the vegetables will freeze and become unpalatable. Fermentation will be slow at low temperatures and the pickling time will be long. So 10 degrees Celsius should be the best temperature! I am talking about the average temperature. In places with a large temperature difference between day and night, the night temperature should not be lower than 0 degrees Celsius, and the vegetables should not be damaged by frost. Even if you follow the average temperature, you should also pay attention to the lowest temperature.

How to pickle Chinese mustard greens

Ingredients needed: Chinese mustard, salt

Equipment needed: Wide-mouthed pickle jar or pot

Production steps:

Step 1: Shake off the dirt on the purchased Chinese mustard greens and remove the dry and yellow leaves.

Step 2: Use a knife to peel the root skin of the Chinese mustard greens and cut it into triangles.

Step 3: Prepare a pickle jar or vat, clean it, and dry it.

Step 4: Pour salt into a basin, put the processed Chinese mustard greens into the basin one by one, rub them with salt with your hands, and then place them one by one in the jar and press them tightly.

Step 5: After placing everything, place something heavy on top of the pickled mustard greens.

Tips for pickling Chinese mustard greens

1. You should wait until autumn and winter when Chinese mustard greens are on the market in large quantities before buying them. First, the price is very favorable. Second, the quality of Chinese mustard greens at this time is the best, not too tender or too old, just the right amount. Chinese mustard greens that are on the market too early are more expensive and relatively tender. If you buy them too late, you are likely to buy old ones and there is no price advantage, and the range of choices is limited.

2. There is oil, dirt and pesticide residue on the surface of Chinese mustard greens, so be sure to wash it with clean water before pickling. I don’t really pickle it without washing it. Try not to be bothered by the hassle of eating something you’re going to eat yourself.

3. After washing, drain the water and dry it in the sun, which takes about a day and a night. Releasing some of the moisture can help it absorb more salt during pickling and make it more flavorful.

3. Don’t add water to the pickle jar, because the coarse salt will draw out the salt from the Chinese mustard, and water will seep out of the jar in a few days.

4. Pressing it with a large stone can help the Chinese mustard greens ferment better and absorb the salt in the water.