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自家腌制咸菜Homemade Pickled Mustard Green


材料:
芥菜 1kg(洗净,沥干)
水 1500 ml
盐 300ml(米杯量)
糖 150ml(米杯量)

用具:
有盖玻璃瓶 1个
槊胶袋 1个

1)把洗干净的芥菜切成两半,然后放置一个晚上,让它脱水。
2)把腌制盐、糖和水,放入一个干净的罐搅均匀。
3)把脱水后的芥菜,放入干净的玻璃瓶里。
4)把调好了的水盖满芥菜,可以放入槊胶袋(必需大过罐,请参考图)加入水把浮起的芥菜压下。
5)最后把盖子盖上,放置在阴凉的地方发酵7-14天。
×每天检查瓶里的芥菜,如发现有白浮物在水的表面,捞取丢掉。
×7天开盖后,把瓶里的水倒掉,把咸菜装入一个槊胶袋里(不要挤干水份),放入冰箱可以保存到1个月。

Ingredients :
1 kg  mustard greens
1.5 Litre  water
300ml salt
150ml sugar
*one glass jar with lid and a plastic sheet

Steps :
(1) Cut and clean mustard greens into half, set aside for about a night to draw out the moisture.
(2) Mixed up all brining ingredients.
(3) When those vegetables has became softened,pack them into jar.
(4) Pour brining solution into the jar to keep those mustard greens covered. Cover the top with plastic sheet and add in water to submerge the greens fully(please refer picture).
(5) Finally, cover by lid and set aside to in a cool place to ferment for 7-14 days.
(6) Check the greens everyday, skim off the whitish bloom that appears on the surface if there's any.
(7) Discard brining water and withdraw mustard greens without squeezing out the liquid. Wrap it in a plastic sheet and keep refrigerated up to 1 month time.
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