Pickling and vegetables, to say also simple. Nothing more than the first trailing lumps and tassels, respectively, scrape shabu shabu back peeling, cleaned, with the rubbing tip bed trailing lumps rubbed into silk; with a vegetable cutter trailing tassels tassels cut into segments. And then the silk segments and stir together to the white and green proportion to be used. Next, clean the jar and put the heated segments into the jar one by one. Then, boil water and pour it into the jar with the amount of water that can submerge the vegetables. After that, put the jar urn in a place with a certain temperature, hair four or five days, you can eat.

However, it is not so simple to make wakame with a unique flavor.

First of all, the jar urn used for pickling is not a new jar urn, but an old jar urn that has been used for many years to pickle sauerkraut is often used. Generally people have a jar urn dedicated to pickles, do not put other things, eaten pickles, not scrubbing, buckle there, the next year to use again. It is said that the structure of the more sparse pottery urn, pickles for many years, the urn wall can adsorb the flavor buds of the residual pickle soup. Pickled again the next year, once the right factors, will be fermented to produce a special flavor. In this way, the sauerkraut will also be able to send delicious.

Secondly, the stone of the pressurized vegetables is also very delicate.

Experienced old people say, pressure vegetables stone can not use green bone stone, more sandy stone, and the use of the age of the longer the better. Because sandstone is looser than green stone structure, porous, but also easy to adsorb the flavor buds in the sauerkraut soup. This kind of years, special pressure vegetable stone pressure out of the sauerkraut, the flavor is naturally unusual.