Ingredients: potherb mustard 2500g, salt120g, 2 pieces of ginger, 3 pieces of garlic, and pepper100g.

Steps:

1, the most important thing in pickles is salt. Generally, granular salt is better, and refined salt with iodine is available on the market. Pickling vegetables with it will affect the bitter taste, so choose granular salt without iodine. If there is no granular salt, use refined salt without iodine.

2. After the mustard seed is bought, it is directly dried to 5.6%, washed and drained.

3. Drained all night.

4. Chop.

5. There are two kinds of spicy, one is very small, very sharp and very spicy, and the other is very long and sharp, not too spicy.

6, ginger, garlic, pepper chopped.

7. Put the chopped ingredients together and grab them by hand. If you don't grasp the amount of salt well, you can put a little less first, add it while rubbing it, and add it to your own taste.

8, kneading evenly can squeeze out water.

9. Squeeze the water and pack it. You can also pour the water inside. The water is very fragrant.

10, cover it, pour water on the side, and you can eat it after 20 days. Fried rice and porridge are especially good.