Recently, a friend told me how to make green kimchi, saying that it was learned from farmers. This is a way to preserve vegetables without salt. It sounds good. I picked fresh potherb mustard according to the following steps taught by my friend.

Step 1: Clean the fresh vegetables that need to be pickled;

Step 2: Relax the water to boil, soak the vegetables in boiling water for 5 minutes and then pick them up;

Step 3: after taking out, cool the raw water and vegetables cooked separately;

Step 4: Immerse the cooled vegetables in the cooled raw water.

It is said that it won't go bad after so long. You can eat it at any time and add salt when you eat it.

On the same day, I fried a fresh sliced mustard tuber. Mustard mustard tuber is rich in fragrance and green in color. It tastes fresh and refreshing, but I didn't take any photos.

A few days later, I fished out some vegetables in raw water. I feel a little soft and rotten, and the color has turned yellow. It smells like kimchi. It was soft and crisp when fried, and it didn't taste as fresh and delicious as the first time.

I think this is either because the food is too tender or because it has been cooked for a long time. Anyway, it didn't achieve the expected effect.

This is the second time, because it is too soft and rough.