1, the mustard head to remove yellow leaves, clean and soaked in water for 10 to 15 minutes after washing, washing, pay attention to the root with the hand to break open in the water more than shabu shabu.

2, will be cleaned mustard water, drying, ready to pickle mustard containers, will be a small tank and pots after scrubbing the best with boiling water.

3, to be slightly wilted mustard drying can begin to pickle, first take a small handful of mustard in a clean pot, sprinkle a handful of salt, and then press with your hand, start rubbing on the mustard.

4, while rubbing the side of a turn, so that the salt is fully rubbed in the mustard among the rubbing well after the mustard neatly arranged, grasping the roots a little turn, yard in a clean small tank.

5, the mustard in batches in this way all the yards in a small tank, cover the lid 3 to 5 days after eating as you take.