1. Remove the yellow leaves of potherb mustard, cut the roots, and clean them in clean water. Then control the water to dry and leave it overnight;

2. Put the mustard seed in a big pot, knead it with coarse salt and a small amount of pepper particles, then roll it up and put it in the jar;

3. There is a stone on it. Turn it frequently a few days before pickling to mix the salt evenly and prevent the vegetables from rotting.