Cooking Steps

1. 

   Step1:First, clean the pickle jar. I scalded it with hot water. Then I rinsed it with white wine. Control drying. The next step is to wash the pickled vegetables, dry the skin moisture, and then cut into large pieces to dry the moistur

2. 

   Step2:The next step is to cook the seasoning water. When the water is boiling, add salt, pepper, seasoning, grass and fruit, a few leaves. Add the saltiness of the seasoning water to the vegetables, which should be a little bit salty. According to how many dishes you have, you can master it.

3. 

   Step3:After the seasoning water is cooled and the vegetables are dried, you can pickle them. First, put the strong vegetables on the lower side and put the leafy vegetables on the upper side. Because the leafy vegetables have a short pickle time, you can eat them in three or two days at least. Add garlic to kill the germs after the color is put on. Add pepper to enhance the flavor. Then add seasoning water. It must be flooded. Add some ice sugar and two bottles of dry grain wine. Seal i

4. 

   Step4:The next day, it is normal to see if there is a fine bubble rising. Remember that pickles are afraid of three things. Afraid of raw water, oil and wind.

5. 

   Step5:If you pickle for the first time, you can add half a bag of wild peppers and half a bag of white vinegar to help stabilize fermentation. I can eat my marinated food in four days. If I feel afraid that the marinated food is too sour, I can take it out and put it in the freeze