Methods/steps

First of all, pick out the roots, yellow leaves and dead leaves of the vegetables you bought, and wash them or not.

Dry vegetables in the sun to remove some water and make them more elastic, so that they are not easy to go bad when pickled.

Then find a clean jar, be sure to have no oil, and marinate it with big salt. Big salt is specially used to marinate pickles, not sea salt.

Put the vegetables in the jar, spread a layer of salt, spread a layer of vegetables, spread a layer of salt, and so on until it is just full, and press a heavy stone on the jar.

Turn it once a day, and the dishes below turn to the top, and the dishes above turn to the bottom, so that the salt is evenly distributed and every dish is marinated. After two or three days, there will be water in the water tank.

Turn over the water after the pickles. Put the pickle jar in a ventilated place and cover it to prevent dust from entering. Usually pickles can be eaten in a month. In the past, pickles were the main vegetables for ordinary people in winter.