Leaf mustard pickles

Figure 5 A general flow chart of leaf mustard pickle fermentation.

mustard and salt are repeated two or three times and finally covered and sealed with a heavy-duty plastic film and pressed with stones for long-term fermentation (Fig. 7B). The method used and the concentrations of salt needed for proper fermentation may vary mainly depending on fermentation intervals. In general, the longer the fermentation interval, the higher the salt content added. The product can be either marketed for consumer demand or hermetically sealed and sterilized in cans or pouches for local and overseas marketing.

Figure 6 Vats for processing leaf mustard fermentation.

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