Making steps:

1. Prepare mustard lumps and set aside in a basin.

2. Pour water to soak.

3. Scrub carefully with steel balls.

4. Then use a knife to dig out the roots of the squash, do not dig too deep.

5. After digging out the roots, put them into clean water and rinse them again.

6. Add two handfuls of salt, 100 grams.

7. Stir well and soak the mustard lumps in salt water.

8. Soak for 24 hours.

9. After soaking, prepare the pickle jar. Dry the mustard lumps with kitchen paper towels. Do not have oil throughout.

10.Put the mustard sauce in a jar.

1. Add 1000 grams of salt to the pot and pour in a pot of boiling water.

12. Pour the brine into the jars.

13. The brine is ready when there are no mustard lumps.

14. Finally, pour a small bottle of white wine.

15. Close the lid. The lid should not be tight, leaving a small crack to escape the spicy flavor of the mustard lumps, that's all.