Zhacai is a side dish pickled in winter in northern China. It used to be difficult to eat fresh vegetables in winter in the north. Pickled pickles are the most important dishes in cold winter. Although there is no shortage of fresh vegetables in winter in the north, the mellow and salty preserved vegetables are always fascinating.

The vegetables used in cold dishes vary from place to place, such as mustard, sherry red, a kind of wild vegetables specially used for cold dishes, which people call wild vegetables, and Shanghai green can also be used to pickle delicious cold dishes.

Pickled pickles

(1) Remove the old leaves and yellow leaves of Sherry Red. In order to avoid rotten leaves during curing, do not wash them before curing. Split the root with scissors, put it in a large pot, sprinkle a layer of salt on the vegetables, stack them upside down, and leave them in a cool place for one or two days until the water is salted out.

(2) Add a proper amount of salt into boiling water, stir to fully melt the salt, pour it into a large basin of snow red, soak it for one day, align the roots of snow red, twist it into small bundles, then put the bundles of snow red neatly into a jar, pour salt water into the basin, just find a suitable stone, wash it, press it on it, put it in a cool and ventilated place, and cover it with a layer of gauze.