1. Pickle into pickles. Pick tender vegetable moss that has not fully bloomed, wash and chop it, add salt to marinate it, store it in a sealed container, and wait for it to ferment naturally. If it turns cat-eye yellow, it is successfully marinated and can be eaten. This method is simple. The prepared vegetable moss can be eaten in various ways. It can be stir-fried, stir-fried with meat, fried rice, scrambled eggs or made into steamed buns, etc.

2. Sun-dried vegetables. The uneaten cabbage moss can also be used to make dried vegetables, which can be soaked in water before eating. Pick the cabbage moss back and put it in the sun to soften it. Then find a container, sprinkle a layer of salt on a layer of vegetables, put a layer of straw on top, press it with a large stone and marinate it for 2-3 days, then take it out to dry in the sun. Dry it, put it in a bag, and keep it in the refrigerator for 10 years without spoiling.