Why is the healthy mustard tuber gone?

Mustard mustard tuber is a high-salt food, and low salt is unhealthy and not delicious. Today, when the low-salt diet is advocated, the high salt content of pickled mustard tuber is an unavoidable shortcoming. In the process of making pickled mustard tuber, besides squeezing, two dehydration methods are needed, namely wind dehydration or salt dehydration. Either way, you need to put a lot of salt. Dehydration should follow the principle of one layer of vegetable head and one layer of salt. The amount of salt depends on the taste of the vegetable eater, but it should not be less than 2.5 kg per 100 kg of vegetable head. The finished products on the market will be seasoned twice before packaging, and basically the salt content is much higher than this value.