攻鼻辣菜 Cantonese pungent pickled mustard

To spice up the recipe, add a few whole chili peppers to steep with the vinegar-syrup-mustard mixture.  Serve with sesame seeds.

About YK 1965

Class of WYK1965 Microbiologist (Environmental Microbiology) Honorary Research Fellow Agriculture Canada, Ottawa
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2 Responses to 攻鼻辣菜 Cantonese pungent pickled mustard

  1. ken says:

    thank you very much for the secret recipe, i will try it this weekend.

  2. YK 1965 says:

    It’s much better than kimchi, if you don’t like spicy pickles.

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