Laotan pickled Chinese cabbage

1. Let the mustard sun dry for a day. This is the mustard that has been sun dried all day.

2. Boil the rice washing water.

3. Put the mustard in boiling rice water and blanch for about 10 seconds.

4. Cool the blanched mustard greens.

5. Add 5 teaspoons of salt to the water that has boiled the mustard.

6. Put the cooled mustard into the old jar.

7. Pour the cooled mustard water into the old jar.

8. Use two stones to press the mustard tightly. Make sure the water has soaked the mustard, otherwise it will easily rot.

9. Seal the jar and wait for 15 days.