2. Add coarse salt and knead repeatedly until the stems and leaves become soft and water comes out. Don't rub hard, try not to break it, and keep the whole tree intact.
3. Knead all mustard seeds into a ball and put them on the altar. Pickled jars should be oil-free and water-free. It is best to use pots made of clay, which can be washed and dried in a casserole.
4. Pour the water from the snow into the altar.
5. Press the heavy object, cover it, seal it and put it in the shade. It is best to use clean stones for weight. If you can't find it, fill a clean glass bottle with water and press it on it.
6. After pickling for almost two weeks, potherb can be eaten. At this time, the color of wild vegetables becomes darker and there is more water. You can pick it up and taste the salty one.