1, fresh mustard greens and ginger are washed and dried.

2. Pick the leaves from the pepper.

3. Add purified water, salt, pepper, ginger, pepper and ginger to the pickle jar, and finally add mustard. Press it, sprinkle a layer of salt on it, pour some white wine on it, cover it, and seal the bottle mouth to prevent air.

4. After one month, you can take it out and eat it. You can also stir-fry minced meat and stew, which is sour and spicy and very delicious.

Introduction of pickled cabbage in Sichuan:

Sichuan sauerkraut, also known as pickled sauerkraut, is a traditional specialty dish and belongs to Sichuan cuisine. It can be made all year round, but the climate and environment are very particular when it is made. It is a regular side dish for living at home and a well-known table dish in China and Sichuan.