Traditional Chinese Sichuan pickled mustard: Traditional Production Process & Complete Practical Guide
In short: Traditional Chinese Sichuan pickled mustard. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 7358 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sichuan pickled mustardProcess flow Classification of green cabbage heads Cutting into skewers Putting on the rack to dry Remove the old skin from the rack Pickling the first head Turning over the pond Trimming the second pickling pond Rinse with salt water Pressing Mixing Filling the jar Patch Inspection and storage Post-ripening Finished product Sealing and leaving the factoryPreparation method 1. Classification: Due to the complex varieties of cabbage heads, different farming and cultivation, and different natural conditions, the individual shapes, individual weights, thickness of the skin, the amount of tendons, and the level of water content of the cabbage heads are greatly different. For example, mixed processing will cause difficulties in air drying, dehydration, and salt water penetration, so it must be classified.(1) If the individual weight is 150- …
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