2. Buy mustard and soak it for a while, then wash it (keep it whole).
3. Hang mustard on a clean hanger or rope to dry, so as not to leave raw water. How long to dry depends on the weather. If the sun is fine, it will dry in a few hours.
4. Clean ginger, garlic, pepper and pepper, and put them outside to dry the water.
5. Prepare a clean jar (it can be a glass jar, preferably an old-fashioned pickle jar). Note that the jar should also be dried in advance, and there should be no raw water. Then pour half a bottle of cold boiled water.
6. Pour half a bowl of salt, about 90g, and put the seasoning into the jar together.
7. Finally, put the mustard in. Pay attention to pressing the mustard hard, so that all the water does not pass the top of the dish, and then sprinkle some salt on the top.
8. Finally, press a clean pebble to prevent the vegetables from floating up.
9. Soak for about two weeks and you can eat it.