Pickled pickles before winter, the main materials needed are radish, mustard knot, and something we call Gong Bei, and radish should be cousins. These dishes should be removed with a knife first, and then washed out. In our hometown, pickles are made with old leeks and peppers. In the past, 1 yuan could buy a lot. Now we know that people like to use it to make pickled leeks.

Young garlic shoots, which are also pickled in my family every year, are also very simple to pickle. Take fresh ingredients, wash, cut into sections and add salt. Pickled garlic seedlings are not so spicy and taste delicious. Our spring vegetables can be made not only into Laotan sauerkraut, but also into dried vegetables. And it's too dry. It's used for weddings and funerals in our country. Is put in braised pork and steamed together. Ginger is also called "Guizijiang" in my hometown. The plant is tall, with yellow flowers in autumn, which is spectacular. The underground root tuber of ginger looks like ginger, which is a good material for pickling pickles.

Chinese cabbage, a vegetable harvested in winter, can be fried and rinsed in hot pot, but it can be pickled into pickles. Sauerkraut, I have to say that sauerkraut is a feature of Northeast China, and it is pickled with Chinese cabbage. Whether in the past or now, autumn cucumber is the best choice for pickling pickles. Autumn cucumber can be used to pickle pickles because of its large temperature difference between day and night during the growing period, more sugar accumulation, crisp taste and more solid matter.

Kimchi in northern China mainly includes Laba garlic, pickled cucumber, shredded mustard tuber, Laba garlic and so on. The taste is sweet and sour, mainly highlighting a sauce word, so it is also called pickles. Snow red, taro, etc. You can pickle pickles. Moreover, there is no need to plant taro specially, and there are many taro on the weir near the ground.