1, wash the prepared mustard tuber, cut it into filaments with a knife, add enough salt to the shredded mustard tuber, and then marinate it evenly with your hands 1 hour (the raw material chosen here is kohlrabi).

2. After 1 hour, put the pickled shredded mustard into clean gauze, tighten the seal and squeeze out the water in the shredded kohlrabi by hand.

3. Squeeze out the moisture in the gauze bag and press the stone mill or heavy objects on the gauze bag overnight (the drier the moisture is, the longer the shelf life).

4. Put the shredded mustard tuber pressed by heavy objects for one night into a clean container, then add 2 spoonfuls of Chili noodles (adjusted according to personal taste), put on disposable gloves and grab them evenly by hand. Finally, put them in a water-free and oil-free jar, seal and marinate them 1 week.