How to pickle delicious mustard greens: The most popular pickling techniques on the Internet are revealed
In the past 10 days, the discussion about pickles on the Internet has continued to rise, especially the pickling method of spring mustard has become the focus. This article will combine the latest hot spots and traditional techniques to compile a detailed guide for pickling mustard greens.
1. Ranking of recent hot pickled vegetable topics
| Ranking | topic | search volume | platform |
|---|---|---|---|
| 1 | How to pickle spring mustard | 580,000+ | Douyin/Xiaohongshu |
| 2 | Healthy ways to make low-salt pickles | 320,000+ | Baidu/Weibo |
| 3 | Korean kimchi vs Chinese pickles | 260,000+ | Station B/Zhihu |
| 4 | Pickle nitrite control | 180,000+ | WeChat public account |
| 5 | Revival of traditional Laotan pickles | 150,000+ | Kuaishou/Douban |
2. The latest tips for selecting mustard greens
According to the latest experimental data from food blogger "Little Pickle Expert":
| Variety | Moisture content | fiber content | Suitable for pickling |
|---|---|---|---|
| Xuelihong | 72% | medium | Dry pickling/sauce pickling |
| mustard | 68% | rough | Kimchi/Fermentation |
| Baby mustard | 75% | tender | Quick pickling/ready to eat |
3. The 3 most popular pickled mustard recipes in 2024
1. Internet celebrity quick fix (500,000+ likes on Douyin)
| Material | Dosage | Processing method |
|---|---|---|
| fresh mustard greens | 2 pounds | Cut into strips and dry until soft |
| coarse salt | 80g | Knead in layers |
| Millet Spicy | 15 | Cut circles to mix |
| white sugar | 30g | added later |
2. Traditional Laotan method (improved version of intangible cultural heritage)
| stage | time | critical operations |
|---|---|---|
| First pickled | 24 hours | Heavy stones press out water |
| Turn over the cylinder | Day 3 | Adjust salinity |
| fermentation | 7-15 days | Temperature control 18-22℃ |
3. Healthy low-salt version (recommended by fitness bloggers)
| alternative | function | Proportion |
|---|---|---|
| lemon juice | Antibacterial and acid increasing | Replace 20% salt |
| Bacterial powder inoculation | rapid fermentation | 0.2% dosage |
| Trehalose | Keep crisp | 50% sugar content |
4. The latest scientific pickling data
According to research published in "Food Science" in March 2024:
| indicator | best range | Test method |
|---|---|---|
| salt concentration | 8-12% | Brine hydrometer |
| pH value | 4.2-4.6 | pH test paper |
| Nitrite peak | Day 3-5 | Chromatography |
5. Ranking list of actual results measured by netizens
| method | Crispness | Flavor | Production difficulty |
|---|---|---|---|
| Pickling method | ★★★ | Spicy and fragrant | simple |
| secondary fermentation | ★★★★★ | Mellow and sweet | complex |
| Lactic acid bacteria method | ★★★★ | Refreshing and slightly sour | medium |
6. Precautions
1. Recent meteorological data shows that the humidity in the south generally exceeds 70%. It is recommended to extend the drying time by 2-3 hours.
2. Latest food safety reminder: Use food-grade pickling containers to avoid precipitation of heavy metals
3. The Internet celebrity's "iced pickling method" has been tested by professional institutions and the actual shelf life is 40% shorter than advertised.
Master these latest pickling tips and you'll be on your way to making delicious pickled mustard greens that are both traditional and healthy. It is recommended that first-time tryers start with the Internet celebrity quick method and gradually challenge more complex processes.
check the details
check the details
en
