Is snow mustard the same as salted vegetable, and what is the difference between the two?

There are many pickled vegetables commonly eaten in daily life, such as salted vegetable, snow mustard, zhacai, and so on, but is snow mustard the same as salted vegetable? Let's find out together!

1. Is snow mustard the same as salted vegetable?

Snow mustard is not salted vegetable; snow mustard refers to snow-in-red (Brassica juncea var. multiceps), an annual herbaceous plant and a variety of mustard, commonly used for pickling. Salted vegetable refers to salted pickles made by pickling vegetables with salt, and there are many kinds of raw vegetable materials.

2. What is snow mustard

Snow mustard is a variety of mustard. When mustard leaves are pickled together with the stems, it becomes snow-in-red, also called spicy vegetable. Snow-in-red is planted relatively widely in northern regions, and in the autumn and winter of each year its leaves turn purplish red, hence the name snow-in-red.

Snow mustard has effects such as detoxifying and reducing swelling, stimulating the appetite and aiding digestion, and it is also somewhat beneficial for chest and diaphragm fullness and tightness and coughing with profuse phlegm. Snow mustard also has relatively high nutritional value, containing protein, vitamins, and trace elements such as calcium, phosphorus, and iron.

Snow-in-red is also a representative green food for weight loss, helping the body eliminate accumulated waste and toxins while also supplementing vitamins and minerals.

3. What is salted vegetable?

Salted vegetable is pickled vegetable. Commonly used raw vegetables for salted vegetable include green vegetables, large turnip greens, Chinese cabbage, and so on. The specific preparation method is:

1. Take the tender leaves and root tips of the vegetables, remove some parts with relatively thick fibers, then wash them clean and hang them on a rope to dry, generally drying for 3-5 days;

2. After most of the moisture has been dried off, take them down and place them in a large wooden basin, add salt and rub until juice comes out, and after adding spices such as Sichuan peppercorns, star anise, and cinnamon bark and mixing well (spices may also be omitted), put them into a gunny sack and press them down with a stone mill (stone slab or other heavy object), and pickle for seven days first;

3. Take them out and sun-dry them for another day, then put them into a steamer and steam them thoroughly, then dry them again. After repeating twice, they can be put into jars.