Yes. The raw material of mustard is the fat and tender tuber-shaped head of mustard. Fresh cabbage heads can also be used as side dishes, stir-fried with meat or made into soup, but they are mostly used for pickling. The cabbage heads are salted and then pressed to remove some of the water. That’s why pickled mustard gets its name. Then add salt and more than ten kinds of spices and seasonings (dried chili powder, pepper, fennel, amomum villosum, pepper, kaempferol, licorice, cinnamon, white wine, etc.), put it into a jar, seal it, and store it in a cool place. Under air-isolating conditions, the mustard in the jar is first fermented by alcohol and then by lactic acid fermentation, producing a special sour taste and aroma, and becomes commercially available mustard.