Materials: 2 large mustard greens, 500 ml of rice water.

1, prepare the rice water. Rice water, as the name suggests, is the water in which the rice is washed. Rice water protein fermentation at the same time to promote the fermentation of sauerkraut, shortening the pickling time, while protein fermentation after the formation of amino acids more beneficial to human absorption.

2, in the vegetable field to pick a few fat mustard, then, the mustard clean, vegetable gangs and leaves between the gap is particularly careful.

3, put the washed mustard in the sun for twenty minutes, the vegetable gangs become soft and collapsed, the vegetable leaves shrink; the fourth step, sunny vegetables get a pot, sprinkle salt, stir, and then gently rub, can not be rubbed the leaves rotten, otherwise the finished product taste is not good, the salt is absorbed, and then sprinkle salt and stir, rub, until you see the pot of vegetable green color of the water means that it has been rubbed salt successfully, mustard has been taste.

4, prepare a ceramic altar or glass altar, wash and filter dry in advance, will be well into the flavor of the mustard put in.

5, to the glass altar to add the day of the rice water (too long rice water is easy to ferment), rice water completely soaked mustard, altar along the water, cover (anaerobic environment fermentation).

6, two days later, open the lid to eat.