The first thing to do is wash and trim fresh!! I think this was the hardest part because there was a lot (crying)

Wash the soil around the roots and clean the leaves

The second thing to do is blanch it slightly in boiling water!!
I wish I had a big pot, but it was the second hardest thing to do.. If I finish this course, I'm almost done^^
Put water in a large pot, add a little salt, and bring to a boil. The method of blanching fresh is thick on the root side, so hold the end of the root by hand and soak it for about 20 seconds, blanch it by turning it, and soak the leaf side slightly and remove it right away. (If you blanch the leaves for a long time, they become mushy, so you have to take them out as soon as you put them in!) Rinse them in cold water right away

Rinse it in cold water, drain it, and put it in a pickle container. If you put the roots in zigzag whenever you put them up, you can put them evenly

I made pickles first. Water: Vinegar: Sugar 2:1:1 is the basic, and you can add or subtract vinegar or sugar to suit your taste. Add 1/4T of thick salt to season. Add bay leaf pickling spice and simmer.
Bring to a boil over high heat and boil over medium heat for another 5 minutes

Sift out the ingredients (pickling spice, bay leaves) and pour the finished pickles right into the blanched leaf while hot. Press using a press stone or a bowl to soak the mustard in the pickles.
Cool the finished pickle completely with the lid open and put it in the refrigerator

Making pickled vegetables right away!!
Pickled pickles are based on the ratio of water: soy sauce: vinegar: sugar = 2:1:1:1:1, but you can add or subtract vinegar or sugar soy sauce to suit your taste.
Since the taste of soy sauce determines the taste of pickles, it is important to boil the soy sauce itself deliciously. So I made it with seasoned soy sauce^^ I added a handful of sweet vinegar to it for the dry and spicy taste.
If you don't use seasoned soy sauce, you can make a more delicious pickle if you make the broth with onions, green onions, and kelp. ^^

Like pickles, remove only the ingredients of the boiled pickles and pour them right into the blanched leaf mustard when it is hot

Press using a press stone or a bowl to soak the mustard in the pickles.
Cool the finished pickles and pickles completely with the lid open and put them in the refrigerator

I boiled the pickles twice every 3 days and poured them in. (If you do this, you can leave it for longer and eat it^^) But!!! When you boil it again and pour it, let it cool completely and pour it.
Like this.. And so, it's finally done!! The color is so pretty!!^^ I opened it and it was shiny. Now that I've made it, I think I know why it's expensive It's not hard to make it, but I think it takes a lot of work to wash, trim, blanch, and small