成品: 8個 For 8 pcs (about 8pcs)難度: 初級Difficulty: Beginner所需時間: 20分鐘 Cooking Time: 20 mins (waiting time: 14-21 days) 詳細請查閱YouTube:Detail on YouTube: https://youtu.be/_uNGmoE-oJI 材料 Ingredients 2500g (5斤) 包心芥菜Chinese Mustard Green (Round Mustard Leaf)326g 粗鹽 Sea SaltQS適量 洗米水 Rice Water (可不用for optional) 調味For Seasoning8g 南薑 (對600g 芥菜粒) Galangal (for 600g Pickle Mustard Greens)QS適量 食鹽 SaltQS適量 白糖White SugarQS適量 芝麻油sesame oilQS 適量 白醋White Vinegar 做法 – Methods:1 先把玻璃瓶和其他工具用高溫消毒。Sterilize the glass bottle with high temperature. 2. 把水燒熱70-80’C。Heat the water to 70-80’C 3. 清洗包心芥菜，切去全部瘸壞地方。再清洗一次。Wash the Mustard Leaf. Cut all the rot part. Wash again. 4. 把包心芥菜放入70-80’C 溫水中，直至芥菜變為翠綠色。放涼。Put the Mustard Leaf into 70-80’c water. Until it become emerald color. Cool down. 5. 以一層粗鹽一層芥菜的方法，放入消毒玻璃瓶中。Put Mustard Leaf and salt into glass bottle layer by layer. 6. 加入溫水 和少許洗米水，直至全部覆蓋芥菜表面。再用重物壓下。Warm water and rice water in. Until totally cover Mustard Leaf. Press down. 7. 放在陰涼處發酵14-21天。(如無洗米水，需發酵21天)Place in dry cool place 14-21days. (Need to ferment f 21days without adding rice water.) 咸菜完成 Pickle Mustard leaf finished 潮州咸菜粒 Chopped Pickle Mustard leaf 1. 咸菜切粒，過水3次，把多餘鹽分去除。Chopped Pickle Mustard Leaf. Wash it by water 3 times for removing the salt. 2. 適量白糖和清水混合，煮至糖熔化。放涼後倒入咸菜粒中。休息1小時。Mix the water and white sugar and boil it. Cool down and place into Chopped leaf. Rest for 1 hour. 3. 咸菜粒過篩，休息30分鐘，去取多餘水份。Sift it. And rest 30 mins for removing excess water. 4. 南薑磨蓉。加入其他調味。放入雪櫃(冰箱)休息一天。Grind Galangal. Seasoning. Keep in fridge 1 day. 5. 第二天才可食用。Serve for Second day. 完成 Finished
