Ratio

The ratio of mustard seeds to salt is 10:3.

Steps

1. For the entire mustard clump, first cut off the top of the mustard and cut the body into two halves. If the clump is large, cut it into four halves and dry in the sun until soft. Then it is collected into a large basin.

2. Divide half of the salt, sprinkle it into the vegetables, and knead it with your hands until the salt is gone and the vegetables are soft.

3. Put the mustard into a large bucket and press it with big rocks.

4. After three days, first place the clean large basin on a stable place, put a wooden board horizontally on the basin, place the kami basket on it, put the vegetables into the basket, and still use the big stone to hold it down. Wait until the juice is drained.

5. Boil the drained juice and place it in a basin to cool and clarify.

6. Tie the pickled mustard greens into small handfuls and put them neatly into the pickled vegetable vat.

7. Pour all the remaining salt evenly, press it firmly with large stones, and then pour the clarified and cooled original juice until the water surface covers the mustard greens.

8. The mouth of the urn is sealed with mud and it can be eaten in about a month.