What is Pickling Mustard Tuber
Hot-Pickled Mustard Root is a traditional pickled dish made from the stem of the Swollen Stem Mustard plant. It has a unique aroma reminiscent of sauerkraut and chile. The texture is a combination of crunchy and tender, similar to that of cucumber pickles. The flavor is a balance of salty, sour, and spicy, though the ratio of these flavors may vary between different brands.
- mustard root
- cooking oil
- chili oil
Obtain some fresh mustard root from a local vegetable market. Clean the soil off the surface of the mustard root by washing it thoroughly. Use a knife to remove any remaining dirt and continue washing the mustard root until it is completely clean.
Use a grater to shred the cleaned mustard root or cut it into thin strips using a knife.
Heat oil in a pan on low heat and add pepper. Let the pepper fry until fragrant. Then, add the shredded mustard root and stir well on low heat to ensure even heating. No salt is needed at this stage. Once the kimchi is ready, add salt to taste and fry until hot. Turn off the heat.
Transfer the hot shredded mustard root to a clean glass jar, pressing it down firmly to ensure a stronger flavor. Seal the jar while it is still hot.
The pickled mustard root will be ready to eat the following day. To serve, add salt, monosodium glutamate, vinegar, and chili oil to taste, and stir well before consuming.
As a result, pickled mustard root is suffocating, aromatic, spicy, and delicious, and the more you eat and want to eat it, the more you like it.