Pickled Radish Greens

Select clean radish greens and sun-dry them for one day.

Break apart, wash clean, and drain the water.

Make several lengthwise cuts at the root of the vegetable, then cut it into suitably sized small sections. My plan is to dry them, so I cut them to about 3 centimeters.

Cut and place into a clean bowl without water or oil, add a layer of salt and then a layer of vegetables, repeating for three layers.

Rub with your hands as forcefully as when washing clothes, and rub for a little longer.

Knead until it releases water and turns completely emerald green.

The bottle should be free of water and oil. Tilt the bottle mouth and place it in the basin, put the vegetables into the bottle, and press them down firmly. Pour out any excess moisture.