1. When pickling winter vegetables, you need to prepare fresh Chinese cabbage. Put it in the sun for three or four days to remove some moisture, then remove the outer layer of the cabbage and cut it into pieces. Cut into small pieces and then put them outside to dry for five or six days. During the drying period, they are turned several times a day. When they are half dry, they are put away and the winter vegetable embryos are to be pickled.

2. Make appropriate amount of garlic into garlic paste. The ratio of cabbage embryos to edible salt and garlic paste should be 10:1.6:2. Put the cabbage in an oil-free container, add edible salt and Add a small amount of white wine to the garlic paste, mix well, and marinate for two days to allow the salt and garlic paste to penetrate evenly into the cabbage. Put the pickled cabbage into a sealable container, compact it, and seal the container. Marinate in a cool place.

3. The cabbage pickled in the container can become winter vegetables after one month of pickling. At this time, it has fermented in the container and has an attractive sour aroma. The winter vegetables are pickled. You can use oil-free chopsticks to take it out, season it with sesame oil and eat it directly. It can also be used to make soup or stir-fry. It has a strong texture and is particularly delicious. In addition, everyone should also pay attention to the fact that the longer the sealing time of the winter vegetables you pickle yourself, the better the taste will be.