Mustard in the harvest is generally first to the vegetable sun into a semi-dry state, and then add salt pickling. During the pickling process, the concentration of salt is generally below 12%, and the pickle tank must be sealed and not ventilated to prevent over-acidity. The processing methods are as follows.

1. Raw material processing The harvested raw material vegetables shake off the soil, remove the old yellow leaves, flatten the root, the length of the sub-stage. Tumor mustard, Carex mustard, wide stalk mustard or big leaf mustard also want to split the whole plant from the center, in order to facilitate the entry of salt. Dry in the sunlight for 2 hours ~ 4 hours, preferably the same day into the jar curing.

2. Salt will be cleaned, dry vegetable tank, first in the bottom of the tank a layer of salt, and then the raw material root inward cylinder, each loaded layer of vegetables, sprinkle a layer of salt. The amount of salt is 6%~14% of the raw material: for 30~60 days of storage, the amount of salt used in spring is 8%~10%, and 6%~6.5% in winter; for 90~180 days of storage, the amount of salt used in spring is 13%~14%, and 8%~10% in winter. Each layer of vegetables should be rowed tightly compacted until filled. Do not damage the raw materials when pressing the vegetables. When stepping on the vegetables first stepped on the side of the tank, and then slowly turn to the center, requiring each layer to step on the soft cooked out of the brine.

3. Seal the cylinder After installing the cylinder, the top and then sprinkle a layer of salt, with a clean bag cover, with a bamboo sheet inserted tightly fixed, and then above the row of "well" shaped bamboo sheet, bamboo sheet on the pressure of the large stone, and then seal the mouth of the cylinder.

The above pickled mustard, if then processed into pieces of 3 cm ~ 4 cm long, sun to half-dry and then into the altar, compacted seal, and then inverted the altar. In this way, even if the summer out of the altar, but also can keep not deteriorate. </SPAN>