Prepare the brioche, it is best to choose a larger one, it is easier to shred.

Shred, choose thickness according to personal preference.

Place in a stainless steel bowl.

Bruckeye sprinkled with coarse salt, it is best to use the river stone pressed for 1-2 days, good flavor.

This time I am going to make two flavors, soy sauce and sweet and sour. Just use salt and soy sauce for the soy sauce, and add sugar and white vinegar (5 degrees) for the sweet and sour.

Leave it in a cool place for 10-15 days, then you can taste it. When you eat it, you'd better add sesame oil (olive oil) and cooked sesame seeds.

Tips: Make sure there is no oil in the whole process, it is best to add a drop or two of high white wine so that it tastes more crispy, the container should be clean and sealed.

Buluk Introduction: Buluk, that is, turnip greens, also known as soil skillet, cranberries, sheep cranberries, pimples, foreign big head cabbage, Buluk. Cruciferae, Brassica genus, biennial herb. With fat fleshy roots as the main product. Because easy to cultivate, high yield, stems and leaves can be utilized, our country around the cultivation of more and more. The fleshy roots can be fried, boiled and pickled, and the stems and leaves can be used as fodder.

Nutritional value of the breccia: per 100 grams of fresh weight containing 87 to 95 grams of water, sugar 3.8 to 6.4 grams, 0.4 to 2.1 grams of crude protein, 0.8 to 2.0 grams of cellulose, vitamin C 19.2 to 63.3 milligrams, as well as other mineral salts. Turnips are rich in vitamin A, folic acid, vitamin C, vitamin K and calcium. Turnips contain more sugar and starch than radishes, and are also high in vitamins.

Best time to eat brioche: Turnips are best eaten in the fall and winter. Turnips are best eaten during the day.