Preparation materials/tools: 5 large pieces of meat mustard, appropriate amount of rice washing water, appropriate amount of salt, and oil-free glass jar.

1. Wash the mustard and put it on the balcony to dry.

2, it is a bit awkward to dry the leaves.

3. Put the mustard into the basin and add the right amount of salt.

4. Gently knead with your hands until the mustard is soft and slightly watery.

5. Put the salt mustard in an oil-free glass jar.

6, Taomi water to boil, add warm, about 50 degrees.

7. Pour warm rice washing water into the jar.

8. The poured rice washing water must be completely mustard-free.

9. Cover the jar, then pour water into the neck of the jar and put it in a cool place.

10, pickled sauerkraut, as shown below.

Tips:

The whole production process should not be stained with oil, and the jar should be clean without oil. If the rice washing water can't soak the mustard completely, you can put bamboo chopsticks in the pot and cross the mustard. The mustard tuber can be eaten when it is completely yellow.