1. Select fresh and tender mustard tassels, wash them, drain the water, sprinkle coarse salt on them, rub them by hand, put them in a clean jar after they fade out of the water, sprinkle a layer of coarse salt on each layer of mustard tassels, and seal the jar mouth after putting them away.

2. After pickling for 2 days, tamp the cauliflower with a clean rolling pin, and then once a day for 3 days. After the salt is fully dissolved, don't let the salt water pass through the cauliflower, cover it and seal it, and put it in a cool place. You can eat it in 30 days.