Pickles

Recipe Recommendations

• mustard 6 trees
• qingshui appropriate amount
• South ginger powder a little
• salt 2 tablespoons

• sour and salty
• pickled
• several days
• simple

Steps for Pickles

1

Fresh mustard wash, split in two。

2

A proper amount of fresh water is added to the pot and the mustard is put in a little hottening (because of the heavy rains in the spring, which could otherwise be put on the outside to make the mustard soft), so this time the sun is replaced by open water。

3

Pick up hot mustard and put it in a bigger container. I use a big-faced tub。

4

Scrambled mustard with salt

5

When the mustard is smoothed and loaded into a pre-prepared tank, I use a plastic bottle of pistachio, all of which is filled with fresh water, so that the mustard can be flooded, if the container is larger, with heavy weight, because if the mustard is not in the water, it will affect its colour。

6

Finally, the bottle should be sealed, or the mustard will rot. The bottle is then placed in the dark of the ventilation and can be eaten in a few days when it becomes a lovely color. Usually you can eat in about 10 days, and if you want to eat fast, you can change water to warm water

7

It's finished in seven days. Isn't it beautiful? I can smell the sour sauce before it's open。

8

I can't wait to open the lid. Wow, it's so beautiful. It's as beautiful as it's been scratched so many times

9

CLEAN UP THE SOUR SAUCE, TWIRL, AND SCRUMPTIOUS AND SOUR AND SOUR

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