A small pile of mustard

Prepare the ingredients.

First, remove the old stalks from the Chinese cabbage, and use a knife to cut the tender stalk parts into three sections, about 5-6 centimeters each.

Then tie the cut sections of cabbage with cotton string to prevent them from falling apart during blanching and pickling; they need to remain neat.

Boil the water in the pot and add 15 grams of salt. Blanch a few separated cabbage stalks in the boiling water and place them at the bottom of a container as a base. While still hot, sprinkle with mustard powder and an appropriate amount of sugar.

Put the chopped cabbage sections into boiling water and blanch for 1-2 minutes.

Blanched cabbage sections.

Neatly stack them into the container, spread them out, place the cabbage stems on top, and while still hot, sprinkle another layer of mustard powder.

Sprinkle a layer of white sugar after sprinkling the mustard powder.

Cover the pieces of napa cabbage with a good amount of mustard with a layer of blanched cabbage stems.

Sprinkle mustard powder and white sugar on the last layer while it's hot.

After wrapping it with plastic wrap, place it in a warm indoor spot and let it ferment for 7-10 days. It can be eaten once the cabbage has soured.