2, and then the yellow leaves of the potherb mustard clean, rinse with running water and cut into small pieces.
3, put half of the salt, rub evenly and let stand for ten minutes.
4, will be a small handful of vegetables were squeezed out of the water, into the other half of the salt and ginger stirred well after the altar, in the altar to squeeze tight. With this method of pickling potherb mustard about 20 days later can be out of the altar.
5, this first cut grain and then squeeze out the water pickling method than the kind of whole into the altar pickling method finished more dry flavor.
6, the amount of ginger according to their own tastes, do not put it is fine, but put a little will be more fragrant dishes.
7, vegetables in the altar in the first week is still green, the second week began to yellow, twenty days later, pickled vegetables will be a little golden yellow.