Accessories: salt.

1, add enough salt at a time, and the salt consumption per 5000 grams of vegetables is generally about 700 grams, with less salt in the lower layer and more salt in the upper layer.

2. Boil the salt soup for later use.

3, placed in a cool and ventilated place, and prevent insects such as flies from entering.

4. From the second day after curing, turn it up and down once a day to make it breathable, radiating and even in salt content.

5. Marinate for about 10 to 15 days.