First, go to the mountain to dig some onions, because these onions have never been cared for or fertilized since they were planted, so they grow smaller, but they taste particularly fragrant.
We don't want the leaves of Allium sativum, just the roots.
There is a lot of soil in the newly dug onion, so it should be cleaned and dried constantly so that the pickled onion will not go bad.
Add authentic chopped peppers from Hunan, because chopped peppers are salted, so there is no need to add extra salt, just mix them with onions. Because I prefer spicy food, mine is 6 kg of green onion and 2 kg of chopped pepper. You can't eat such spicy food. You can put less.
Wash the jar in advance, dry the water, pass it with white wine, and then put the mixed head in a sealed jar.
Put the jar in the shade, seal it, and don't let air in.
A month later, the delicious hot and sour onion is ready. Spicy, sour and crisp, especially suitable for dinner. Come and have a try.