Ingredients: Chinese cabbage 10 kg, dried Chili noodles 0%. 5 kg, soy sauce 0. 5 kg, salt 1 kg, ginger 0. 5 kg, rice vinegar 1. Five kilos.

Processing method: firstly, the cabbage is washed, defoliated, cut into small strips, air-dried to semi-dry, then mixed with ingredients, put into a jar, compacted and eaten after 3 days.

Pickled garlic eggplant

Ingredients: 50 kg eggplant, 0 kg salt 10 kg garlic, 5 kg coriander 1 kg.

Processing method: select eggplant, wash it, steam it in the pot for eight times, take it out of the pot and cool it, then stuff it (peel garlic and mash it, add a little salt and coriander, cut the cooked eggplant into pieces and stuff it), and marinate a layer of eggplant in the tank for 20 days.

dill pickles

Ingredients: 50 kg salted cucumber, 35 kg sweet noodle sauce.

Processing method: firstly, soak the pickled cucumber in clear water for desalting, soaking for 10 hour in summer and 14 hour in winter. After soaking, take out the water control, process it with sweet noodle sauce for 1-4 days, take out the water control, and put it in a sweet noodle sauce jar for 15 days to get the finished product.

The above methods of making pickles are quite large, and the average family does not need such a large amount. Producers can reduce the main course according to family needs, as long as the ingredients are reduced accordingly.