Cangzhou winter vegetables are mainly high-quality Chinese cabbage, with seasonings such as salt, ginger and water. The production method is to remove leaves and roots from Chinese cabbage, cut it into small squares, add seasoning, and then naturally ferment.

Production method: 1. Remove leaves and roots from Chinese cabbage, cut into small squares, add seasoning, and then naturally ferment.

2. Sprinkle with salt and mix well. At the beginning of 1-2 days, you should turn it frequently to let the salt and garlic penetrate into the cabbage evenly.

3. After1-2 days, pour the cabbage into a sealed container, tamp it with a garlic hammer, and then seal it.

4, pickled 1 month or more, open the lid, garlic fragrant, golden color, is a very seasoned dish.