Dishes and efficacy: Pickled vegetables are sour, golden in color and crisp, which is an essential seasoning for pickled fish and series of pickled vegetable soups and has a wide range of uses.

Pickle raw materials: fresh vegetables 10000g, garlic sprout 500g, celery 500g, 15% salt solution 10000g, old brine 10000g, spice bag 1, white wine 50g, brown sugar.

① Remove the old leaves, yellow leaves and whole trees of fresh vegetables, wash them, drain them and soak them in 15% salt solution for 3 days.

② Remove the roots and yellow leaves from the garlic seedlings, and wash and drain the celery.

③ Put the pickled vegetables into a jar, evenly add seasonings such as garlic sprouts, celery and spices, then pour in old salt water, cover the cylinder head, mix the jar with water, and soak for 15 days.

Brewing skills:

① Pickling for 3 days can also remove the bitterness of vegetables.

② The spices in the spice bag are 50g of dried red pepper, 20g of tremella, 5g of pepper 15g, 5g of star anise, 5g of long pepper and 5g of Cao Ling.

(3) Celery and garlic seedlings can prevent and control the aquatic whiteness of kimchi, and can also add color to kimchi, especially when brewed with other spices, which will form a special compound fragrance.

④ The salinity of pickle brine is about 10 degree, and the pH value is 3-3.5.