material

850g mustard and 60g salt.

working methods

1. Pick the old leaves of mustard, wash and drain them, and put them on the bamboo curtain to bask in the sun.

2. Sprinkle salt on mustard by the method of 1, knead it slowly until it is soft, put it in a container, press it with a heavy object for about 10 day, the juice turns yellow, and it can be eaten after pickling for half a month.