mustard 4 white vinegar, right amount of sugar and a little salt

Practice of sour and sweet mustard in Leizhou

Wash the mustard strips and drain the water

Boil water in the pot

Pour the mustard several times without turning off the torch until the leaves change color (don't scald for too long! Take good care of the time.) If you cook for a long time, it will be easy to blanch the vegetables, and the pickled vegetables will not feel chewy.

Pick them up and put them in ice water (cold water will do)

Drain the water, pour them into a large oil-free and water-free basin, add vinegar, sugar and a little salt, put on gloves, mix them evenly, and add ingredients according to your own taste!

after mixing evenly, put it in a glassware, seal and marinate for one day, and you can start! It's best to eat for two days if you are not in a hurry!