1. Pickled vegetables in winter are made from fresh Chinese cabbage through pickling and fermentation. The taste is fresh and tender, slightly salty, and the fermented taste is strong. There are many ways to eat pickles in winter, such as frying, stewing and cold salad.
2. Long-stem pickled cabbage is made from the stem of Chinese cabbage (that is, the stem of Chinese cabbage) through pickling, fermentation and other processes. The taste is crisp, slightly salty and rich in fermentation. There are many ways to eat long-stemmed sauerkraut, which can be fried, stewed or cold.