Ingredients: 2kg mustard mustard, 400g salt.

Specific steps:

1. Remove the old and yellow leaves of fresh Xuelihong, wash them and set aside.

2. Spread the Xuelihong and dry it for about 2-3 days to reduce the moisture.

3. Prepare a bag of salt, about 400g.

4. Clean the pickled vegetable jar and dry it.

5. Spread the xuelihong in the jar in a layer of xuelihong and a layer of salt.

6. Cover the jar with something and press it with something heavy.

7. After a week, it will be marinated successfully. Chop it into pieces and you will get the pickled umeboshi.