High salt content of pickled leaf mustard residues, which was produced alter processing was subjected to experiments of desalting by soaking it in water Experimental parameters consisted of different parts of the pickled leaf mustard reside with varying sizes as well as amount and frequency of the water change. The objective of this study this study to obtain the optimal desalting conditions from experimental result, In the case of without changing water and soaking by water of 20 times the weight of the sample, the results of the desalting tests showed that salt content could only reduce to 30-36% of the initial content (salt content of 20-27%) after 48 hours and then leveled off even if increasing soaking time. In the case of changing water, analysis of the variables indicated that the effect of sample size on desalting was not significant, but amount of water of changes was an important parameter. Difference of sample salt content using water of 5 to 10 time the weight of sample was more significant than that using 10 to 20 times the weight of sample. Finally, pickled leaf mustard residues with coarse cutting process (size smaller than, 10 cm) soaking by water of 10 times the weight of sample with 24 hours interval for 2 times or 6 hours interval for 3 times could be concluded to reduce salt content to lower than 10%. With or without changing water in the experiments of desalting, the wet basis moisture content increased from about 70% to 90% in 6 hours and finally remained in the range of 93%-95%.