1. In addition to rotten, old leaves, sun 2-3 days to wash, dry to remove moisture (half a day), cut small sections, withdraw fine salt (1.5%) kneaded, held in a sealed container. After 1 day, the saltiness is appropriate, sprinkle into the appropriate amount of white wine and pepper, mix well. Packed into a number of bottles that can be sealed, 10 days later, eat as you take.

2. pick clean, dry to half dry, with salt and dozens of peppercorns rubbed evenly, put into a porcelain pot with a lid. 2 days after turning once. Another 2 days, in the vegetable surface covered with a plastic food bag, press a stone. Half a month after the inverted flip once, still press on the stone, marinated through and eaten.

Refrigerator can pickle potherb mustard to pickle the good potherb mustard, put in the refrigerator under the vegetable bucket. Can save more than ten pounds. Eat as you go, not bad for a long time.