The raw material of mustard tuber is a kind of fat and tender tuberous mustard tuber. Fresh vegetable heads can also be used as side dishes, fried meat or soup, but they are more used for pickling. There are two main methods of mustard tuber. The most important and traditional one is called wind dehydration, that is, fresh vegetable heads are strung with fine shreds or fine iron wires, hung on branches to dry, and then taken down and placed in a special pickling tank. When it is put, it is a layer of air-dried vegetable heads and a layer of salt. The amount of salt depends on the taste of the people who eat the vegetables, but the salt should not be less than 2.5 kg per 100 kg of vegetable heads. The other one, which is also the most popular and simplest one at present, is called salt dehydration, which means pouring the vegetable head directly into the kimchi pool, with no less than 2 kg of salt, and removing some water after pickling. Both methods are that the skin on the mouth of the vegetable head must be peeled first and then dehydrated, and some water must be squeezed out after dehydration. No matter what method is used, the authentic mustard tuber must be pickled three times before being squeezed, hence the name. Then add salt and more than ten kinds of spices and seasonings (dried Chili powder, pepper, fennel, Amomum villosum, pepper, kaempferol, licorice, cinnamon, liquor, etc. ), put in a jar, sealed and stored in a cool place.