To pickle red pickles, choose red cabbage with high sugar content. Dig the cabbage from the ground, clean it, and marinate the halves with salt for about two months. After it tastes sour, cut it into slices or shreds. My mother usually cuts it into large slices, slightly thicker, so that it tastes more chewy. Leave it to dry for two days, then put it in the pot, add rock sugar and chili powder (not too finely chopped). powder, the kind with hand-ground chili pepper) soy sauce, simmer over slow fire until the cantaloupe is soft and rotten. Generally we cook it for 4-5 hours. At this time, the aroma of the red pickles is already very strong. It's rich, (you can't help but salivate when you smell it). Take it out and dry it for the second time. When drying, cover it with a fine gauze net, which is more clean and hygienic. It will take about 2-3 days to dry. It's sour and spicy, and chewy and chewy.

The amount of rock sugar and chili pepper is determined according to personal preference. Our family doesn’t like things that are too spicy or sweet, so we don’t add too much rock sugar and chili pepper every time we cook.

Red pickles are suitable for long-term storage and are easy to carry. They can be eaten with rice and wine or as an appetizer. When eating in winter, take out a handful to prepare meals, and put them in your pocket from time to time when the taste is dull. Take one. Now that there are small sealed packages, we don’t have to put them in our pockets and stain our clothes like we did when we were children. It is more convenient and hygienic. As long as it is sealed for a long time, it will not dry out and will not affect the taste.

Purely handmade red pickles are not only food but also the taste of home, mother’s taste.