First of all, mustard cannot have oil. After washing, let it dry for half a day until the leaves are soft.

Then, rub it with salt (that is, rub it, but don't use too much force to avoid spoiling it. Use salt appropriately, not too salty or too light) to squeeze out a little water.

Finally, put it into a prepared jar and press it tightly, sprinkling a little salt on the surface. The jar mouth must be sealed, and you can eat it in two to three weeks.

Practice of textbook standards;

1, dry the mustard tuber, pick it up, divide the vein into two petals with a knife, and spread it in a ventilated place to dry. When the sun is fine, I usually just have a cool day. Its main purpose is to remove excess water from vegetables.

2, cut mustard, wash the cold semi-dry mustard, wring out the excess water, and chop it on the chopping board.

3. Add seasoning, put chopped mustard into a large container (used to mix mustard), add a lot of salt, a proper amount of Chili powder and a small amount of yellow sugar.

4. Prepare the container. On the other hand, wash the prepared container (which will eventually contain pickles, usually with a special sauerkraut jar or a glass jar that can be sealed) with ordinary white wine, and then pour the wine into a large container filled with mustard.

5. stir. Everything should be put away. Now put on your gloves and start stirring. Pay attention to the salt, Chili powder, yellow sugar, white wine and chopped mustard. At this time, some water appeared due to salt and cocktail party.

6, canning, almost can be canned after stirring, whether it is a glass bottle or a kimchi can. Just now, the bottle was washed with wine in order to distribute the wine on the bottle wall and prevent the sauerkraut from deteriorating during fermentation. Attention should be paid to the canning process, and the mustard must be compacted to ensure that the surface is basically flat. Ok, just pack it and seal it, and wait for a week to see the result.

Tip: If the weather is hot, you can eat it in 3-4 days. Be careful not to open the jar every day, so the taste of sauerkraut is not guaranteed. The mature standard for mustard to become sauerkraut is that it tastes less spicy than mustard.

Emphasis: the whole production process should be free of any grease, including the drying process of mustard tuber.