There are two main ways to make pickled mustard tuber:

1.

The raw material of mustard tuber is a kind of fat and tender tuberous mustard tuber. String fresh vegetable heads with thin wires or wires, hang them on branches to dry until they are finished, and then pick them and put them in a special pickle pond. When they are put in, they are dried by a layer of salt. The amount of salt depends on the taste of the vegetable eater, but the salt should not be less than 2.5 kg per 100 kg of vegetable head.

2.

Pour the vegetable heads directly into the kimchi pool, and add a layer of salt to the vegetable heads. The salt should not be less than 2 kg. After curing, remove some water.