1, the preparation of fresh mustard with water to wash, and then drain off the water, and then put the mustard in the sun under the sun, the sun until the mustard leaves dehydrated after up.

2, put the sun-dried mustard into a large pot to add salt for pickling, then be sure to use your hands to mix the mustard with salt, pickling four or five hours after the hand back and forth rubbing mustard, rubbing out the black water to remove do not.

3, after the mustard kneaded soft, the color will become slightly darker, and then put it into the altar, and then the rice water into the pot boil, after cooling down into the altar, be sure to not over the altar of mustard.

4, the altar sealed up, placed in a cool place to pickle, after seven days, the color of mustard can become yellow and even some transparent, this time mustard pickles have fermentation is complete, want to eat at any time to take out to eat, but usually take mustard pickles, chopsticks must not take oil.