1, take 15 kilograms of potherb mustard, 0.5 kilograms of salt, 5-7 heads of garlic, 50 grams of pepper, 2 red pepper. Wash the potherb mustard with water, peel off the roots, remove the yellow leaves, and put it in a ventilated place to dry, until the whole potherb mustard leaves are a little wilted for good. Cut the potherb into 1-centimeter sections and place in a pot for later use.

2, the garlic, ginger, chili finely chopped, along with pepper, salt together in the pot of potherb mustard, mix well, and then kneaded until the potherb mustard wilted. Will mix the good potherb mustard altar, installed 10 cm high then pressed, pounded, to slightly out of the water, and then pressed and pounded, successively installed until the end.

3, after all the potherb mustard loaded, with a plastic sheet will altar mouth tightly sealed, placed in a cool place, about 20 days can be eaten. With this method of pickling potherb mustard, eat fresh and crisp, crispy with spicy, a unique flavor.

In order to keep the potherb mustard fresh and not bad, it is best to use a pair of special chopsticks when taking vegetables, there can not be a little bit of oil stains, after taking the vegetables to the altar mouth sealed.