Cabbage belongs to the lily family perennial root vegetables. Its roots, stems, leaves, flowers are edible, it can be said that leeks are all treasure. And leek root taste pungent, warm, into the liver, stomach, kidney meridian, have warm stomach, qi and blood, tonifying the kidney to help Yang, dissipate the effect of stasis.

Here is a leek root pickling method:

1, after the harvest of leek root grading, coarse and fine categorization;

2, for the removal of impurities and dust, soaked in water rubbing cleaning;

3, the clean leek root in a clean dustpan in the drying and drying standby;

4, put the prepared materials in a clean container! According to the production of traditional pickles, add an appropriate amount of salt, fresh chili pepper, a high degree of white wine plus an appropriate amount of brown sugar to enhance the color and taste, and then fully stirred;

5, the chives stirred into the pre-prepared leek roots into the cleaned and sun-dried ceramic altar, seal the mouth, in a dry and cool place to be stored for about 2 months can be eaten.

With this method of pickling leek root original flavor, color and lustre natural, crystal clear, soft and crisp in the mouth, fragrant, long aftertaste, is the ideal home food pickle food.