The main components of pickles are leafy greens, or kohlrabi (roots are like radishes and broken leaves, similar to emperor leaves and leaves). Take tender leaves and root tips, remove fascia and thick skin, wash them, hang them on a rope and dry them for three to five days (strong sunlight is best, depending on the degree of salinization of the leaves, they are soft and moist), then pick them, put them in a big wooden basin, add salt and knead them until juice comes out, add spices such as pepper, star anise and cinnamon, mix well (or not), put them in sacks, and grind them with a stone mill (slate, etc.). Pack several vegetables into 1 bundles, put them into a lodging pot (a special jar with the mouth facing down and the bottom facing up), cover the jar mouth with tung leaves or banana leaves, then plug them with dry straw or leaves (the leaves should be clean), pour them into a basin, and take them out for use after half a month of fermentation.