How to make pickles:

1. Break off the vegetables one by one, remove the old skin from the roots, then wash them and cut them into thin slices.

2. Sun for about two days or so. Wash it well, code salt (put more), scratch it well, and leave it for a while to let it taste.

3. Wash off the excess salt and air dry, or you can use the oven at low temperature to dry out the moisture. To make the oil chili, pour the hot oil into a bowl containing the chili powder, peppercorns, and sesame seeds, add salt and mix well to cool.

4. Put the grated ginger, sugar, oil chili and sesame oil inside the clean kelp, scrunch well and seal. Marinate overnight and eat the next day.