Garlic moss pickled directly with salt is done by washing and cutting the segments and pickling them with salt in a glass jar.

Wash the garlic moss and remove the hard parts and cut it into appropriate sized segments. Put the chopped garlic moss into a container and sprinkle with appropriate amount of salt. Stir the garlic moss and salt well so that the salt adheres evenly to the garlic moss. Place the pickled garlic moss in a ventilated and dry place and let it stand for some time. The length of time depends on the freshness of the garlic moss and the amount of salt, usually it takes 3-5 days, during which the garlic moss can be stirred appropriately in order to let the garlic moss marinate evenly.?

When the garlic moss becomes soft and has a pickled flavor, it is ready to serve. It should be noted that the garlic moss itself contains water, so there is no need to add more water when pickling, otherwise it will cause the garlic moss to become soft and rotten. And the amount of salt should be moderate, too much salt will affect the taste and texture of garlic moss. When serving, you can drain the pickled garlic moss and rinse it with water before serving.

Notes on pickled garlic moss

1, choose fresh garlic moss, wash and cut it into pieces and set aside.

2, pickling containers should be clean and free of oil and water, and sterilized with boiling water.

3, the ratio of pickling liquid is: the ratio of salt and sugar is 1:1, the ratio of soy sauce and vinegar is 1:1, and the amount of water is 2-3 times of all the seasonings.

4, the marinade can be added onion, ginger, garlic and other seasonings to improve the taste.

5. Boil the marinade, let it cool and pour it into the marinade container.

6: Place the garlic cloves into the pickling liquid, making sure they are completely immersed in the liquid.

7: Place the marinade container in a cool place and stir every once in a while to make sure the garlic moss is evenly flavored.