Winter vegetables: Winter vegetables are pickled products made by semi-dry fermentation. Tianjin winter vegetables use Tianjin's "green hemp leaves with large walnut grain" as raw materials, and local red-skinned garlic and high-temperature processed refined sea salt as auxiliary ingredients. Every autumn, when the Chinese cabbage is harvested, select large, fat and tender Chinese cabbage and remove the outer ends. , take the core of young cabbage, cut it into thin strips and dry it first. Generally, you can dry 10 kg of vegetable base for every 20 kg of fresh vegetables. Add 3 kg of salt for every 20 kg of vegetable base, knead it thoroughly, put it into a tank, and compact it. Sprinkle a layer of covering salt on top and seal it with a lid. After pickling for 2 to 3 days, take it out, add 2.5 kilograms of garlic paste and spices for every 25 kilograms, mix thoroughly, put it into a jar, compact and cover, seal the mouth of the jar with mud, put it indoors, and ferment for 3 months. Become.

Sauerkraut: Sauerkraut is a simple pickling method for processing Chinese cabbage. When making it, half-wrapped cabbage is often used. After drying for 3 to 4 days, remove the roots and yellow leaves, clean them, put them in a vat, press them with stones, fill them with water, and adopt natural lactic acid fermentation. Only use clean water during the pickling process. No salt, no spices or condiments are added. Generally, it can be eaten after about 20 days of pickling. In some places, a small amount of rice soup is added during the pickling process to promote fermentation and shorten the pickling time. If you can't finish it all at once, you can store it. Just scoop out a portion of the vegetable water every 10 days and replace it with clean water. It can be stored for several days at temperatures below 15°C.

Korean Spicy Cabbage: Korean Spicy Cabbage is a traditional Korean diet made by adding some condiments to salted cabbage and fermenting it. Generally, 10 kilograms of Chinese cabbage requires 1 kilogram each of salt, green radish, and carrot, 0.2 kilogram of green onions, 0.1 kilogram of ginger, 0.15 kilogram of garlic, 0.2 kilogram of shrimp paste, 0.3 kilogram of chili powder, 0.5 kilogram of coriander, and 0.04 kilogram of MSG. When making, choose Chinese cabbage with a firm core and a single plant weighing about 1.5 kilograms. Remove the yellow leaves and old cabbage, wash them and put them into a vat for pickling. Place a layer of cabbage and sprinkle a layer of salt. After filling, add a small amount of water and press it with a heavy stone. After 1 to 2 days, submerge the cabbage in salt water and marinate for another 3 to 5 days. Take it out, wash it, drain it and set aside. Shred the green radish, carrots, green onions, and ginger, mash the garlic, and chop the coriander into fine pieces. Then put the green radish and shredded carrots in a basin, sprinkle with a small amount of salt, marinate for a while, then mix in chili powder, shrimp paste, minced coriander, MSG, onions, ginger, and garlic. Evenly put this seasoning into the vegetables, put it into the jar, cover it with a layer of vegetables, then press it with stones, put it in a cool place to ferment, add some salt water after 2 to 3 days, and it will be ready after 3 weeks. for the finished product.