Spicy pimple is a kind of pickled vegetable, which is slightly spicy, crisp and refreshing, and its most prominent feature is greasy. To tell the truth, acne, a spicy food pickled at home a few years ago, all ended in failure. Alas! Talking too much is all tears. In recent years, I have learned from various teachers and finally succeeded! Below, I will introduce my own practical experience and experience of pickling mala Tang with indigenous methods as follows, for reference only.

First, raw material preparation:

10 kg of fresh spicy vegetable bumps, 1 kg of pickled salt, 1 ceramic jar.

Second, the specific approach:

1. Prepare fresh spicy vegetable bumps, remove all its roots and leaves, clean them with clear water, and then dry them in the sun 1~2 days.

2. Put the dried spicy vegetables into a clean, waterless and oil-free ceramic jar, spread a layer of spicy vegetables, put a layer of salt, and seal it in a cool and ventilated place. The next day, boil a proper amount of boiling water, let it cool, and put it in the jar. In a few days, you will see small blisters on the water, indicating that the spicy vegetable pimples are beginning to ferment. Then, stir with a stick once a day.

3. After curing 1~2 months, the spicy vegetable bumps can be eaten immediately, and the nitrite is also reduced to a minimum, so they can be eaten.