The winter mustard was listed in December, and the year before, I was obsessed with black-headed fried meat, but I always felt too salty! Once I saw the mustard, I made it once. I remember that I used the Haitian Soybean Soy Sauce. I brewed it in the kimchi box and kept it in the refrigerator. After I finished it, I felt that the color was not black enough. This time I summarized the last insufficiency and put the program in the process. Let's share it~
If you buy it, you need to cut off the soil, wash it and cut it into two or four petals.
After the first sun drying, use salt to sprinkle it on top, and do not use more salt. Put one night in the water to wash off the salt.
After the salt is eluted, the air is dried again, paying attention to moisture control! Too much water may dilute the soy sauce and make it slightly sour and salty.
Different box spaces are different. First, the dried mustard greens are stacked in a box, and the soy sauce is poured into the mustard.
Add a small amount of brown sugar the next day, and then don't move it. I like the suggestion of rose flavor. Let all the mustard greens become black and soaked in soy sauce.
Last year's inventory, the remaining soy sauce can be used from the pickle box, if you can change the new soy sauce
This was done last year. Soy sauce is light and crisp.
Mustard is also called kohlrabi, listed before and after the winter solstice, like a small partner to hurry up 喽 ~ once produced for about three days to complete is not difficult, into the chilled fresh storage will not ferment and time can not afford flowers, remember to use oil-free chopsticks to take Oh oh