1, pickling: materials: potherb mustard, salt. Remove the old leaves and roots of the potherb mustard, then open it up and dry it in the shade for a day or two. After a few days of drying the potherb, there will be a lot of yellow leaves, will be wilted yellow leaves removed. Put a layer of potherb mustard, a layer of salt in the small jar of pickles, and so on, while putting a strong hand pressure, the ratio of potherb mustard and salt, according to 10:1 or 10:2. Then put the small jar of pickles in the shade, find a heavy thing to press on it, don't cover the lid. The day after pickling down, you can see the brine underneath. At intervals of one or two days, toss them up and down so that the potherbs are all coated with brine. Just take out the pickled potherb mustard after seven days.

2, after the potherb mustard pickling can be packed in a sealed food bag and put in the refrigerator, generally can be saved for about half a month, if you want to save for a long time, you can put in the refrigerator freezer, can be saved for about 3 months, if it is the sun-dried potherb mustard pickling, put directly in the pickling tank can be, the temperature is low, sealed, if it can be put for about 3 months.