Introduction: Many places in China have the habit of pickling winter vegetables in winter. Most people actually pickle winter vegetables to welcome the Spring Festival. Due to different types, winter vegetables can also be divided into: Beijing winter vegetables, Jindong vegetables, Sichuan winter vegetables, etc. In fact, careful people will find that the names of these winter vegetables are named after some places in China. The three winter vegetables mentioned above are in Beijing, Tianjin and Sichuan. Pickling method of winter vegetables

Winter vegetables are loved by many people because of their good taste and rich nutritional value. But many people don’t know the specific pickling method of winter vegetables because of where they live. So, let’s introduce in detail the specific pickling method of winter vegetables.

Jingdong cuisine: Remove the old yellow leaves of Chinese cabbage, cut into thin strips about one centimeter wide, and dry in the sun. Dehydrate every 100 grams of raw material to 12 to 20 grams, and then dry the vegetables. Add 6 grams of salt for every 100 grams, knead thoroughly, put it into the jar, and seal it tightly. After two or three days, add 10 to 20 grams of minced garlic for every 100 grams of pickles, put it into the jar, and seal it tightly. They will be ready for eating in the following spring. The finished product is golden yellow, fragrant and sweet, and is very popular among the masses.

Jindong vegetables (also known as meat and vegetables) are produced in Cangzhou and Tianjin cities in Hebei Province. It is to cut Chinese cabbage into small pieces, dry it in the sun, add 12 kilograms of salt per 100 kilograms, rub it thoroughly, put it into a vat and compact it, sprinkle it with salt, seal the vat for 2 to 3 days, then take out the vegetables, and add 12 kilograms of salt per 100 kilograms. Add 10 to 20 kilograms of minced garlic to the vegetable base, put it in a vat and let it brew until the next spring. Because of the addition of minced garlic, it is also called "meat and winter vegetables".

Sichuan winter vegetables are mainly produced in Nanchong and Zizhong, Sichuan. It has a history of more than 200 years since its creation. It is one of Sichuan’s specialty pickled vegetables and sells well in major cities in China. The preparation method is as follows: Collect the arrow shafts of mustard greens and the green vegetable moss (when the height is 17 to 20 cm), cut them into several pieces, and let them dry until soft. Dried to 20 kilograms per 100 kilograms, cut off the tender tips, and marinated with 11 kilograms of salt per 100 kilograms. Knead it once a day from the next day, and knead it 5 to 6 times. After it becomes shiny, put it in the pot and add spices and turn it several times. Put it into the jar and press it tightly for about half a month, seal it with old leaves and soil, turn it upside down and let it be exposed to the sun for 6 to 7 months or a year. When the soil is moistened, the vegetables will be mature. Every year in the eighth month of the lunar calendar, the altar is cleaned and turned around. Sold after full maturity in two or three years. The spices used for every 100 kilograms of winter vegetables are 200-300 grams of half-crushed peppercorns, 250 grams of star anise, 100 grams of cumin, 100 grams of peeled pineapple and 50 grams of furikake.

Through the detailed introduction of the different pickling methods of three kinds of winter vegetables, I believe that many friends should have understood the pickling methods of winter vegetables by now. Although there are many places selling winter vegetables outside, they are not suitable for everyone because of the taste. So if you learn how to pickle winter vegetables, you can pickle them according to your own taste