2. Raw materials
3. Practice
① Wash all the dishes and put them in a basket to dry. Then cut into strips or blocks and continue to dry for half a day.
(2) Wash the pickle jar thoroughly, dry it, pour in a little high-alcohol liquor, shake the bottle to make the wine evenly wash the inner wall of the pickle jar with a height of 20cm, then pour out the wine and invert the jar for later use.
(3) Pour 3L of clean water into an oil-free pot, add a pinch of Zanthoxylum bungeanum 1 piece, 2 star anise, cinnamon 1 piece, a few fragrant leaves, rock sugar 1 piece, and a few pieces of ginger (peeled), boil for 5 minutes, cool thoroughly, pour into a pickle jar, and then pour into half a bottle of wild mountain with juice. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice.
(4) After closing the lid, pour water into the sink to seal the jar. Keep it in a cool and ventilated place and keep the water in the sink dry. 1 day later, cabbage can be eaten, and cabbage tastes best within 2-3 days. After 3 days, the radish also tasted, and the radish tasted the best within 5-7 days. After 7 days, the radish will be very sour. /kloc-after 0/0, the beans will be almost the same.