Add a few drops of white wine, dozens of Chinese prickly ash, two handfuls of garlic and four fresh red peppers to make old brine according to the weight of 1 kg of water and 40G of salt.

Salt and water are dissolved in the ratio of1:4. After use, the salt water can continue to be used for the same variety of vegetables, but salt should be added in proportion every time to maintain the concentration.

Use salt1000-1250g, dissolve it in 5000mg of clean water, and then mix it with1000g-1500g of old brine.

Add salt1250g to 5000mg of clean water (tap water, spring water and well water can be used), and permeate old brine1000-1500g. Then add seasonings and spices according to the soaked vegetables.