When pickling the pickles in Northeast China, first put them in a jar and spread them flat, sprinkle salt layer by layer, and put two or three ounces of salt into a catty of vegetables. non-iodized salt is the best salt, and more salt can keep the original color of the vegetables. Many pickles should be soaked in water when eating, and then mixed with Chili oil, sesame oil, minced garlic and monosodium glutamate when eating. Remember to use special chopsticks when picking pickles, and don't get greasy things, otherwise pickles will go bad.