First, clean the fresh mustard, dry the surface moisture, and cut it into filaments with a knife or a chopping board. Friends who don't like filigree can also be pickled as a whole. Then, take a jar, put the washed mustard tuber, a layer of vegetables and a layer of salt into the jar layer by layer, and put salt according to the amount to be pickled. Finally, pour a proper amount of cold water, cover it, seal it, and put it in a jar for pickling 15 to 20 days.

Do you like simple pickling very much? Hurry up and learn! After pickling, take it out of the jar and shred it when you want to eat it, so you can enjoy this delicious food beautifully.

Nutritional Value of Mustard and Pickle

Because, as we all know, mustard is a very nutritious vegetable. Even after being pickled into kimchi, it still retains its nutritional value. Mustard is rich in vitamin A, vitamin B, vitamin C and vitamin D, which can supplement many vitamins for human body.

Mustard also contains a lot of ascorbic acid, which is a highly active reducing substance. It participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the functions of refreshing the brain and relieving fatigue.

Moreover, mustard tuber, sour and salty, has a good effect of helping digestion and appetizing, which is very suitable for friends who have no appetite or usually have a bad appetite.