1. Sprinkle salt on the vegetables to be salted, and gently rub to promote the uniform and rapid penetration of salt;

2. Then put it into a clean vat, knead it, stack it and press it more tightly;

3. When the stack reaches 890% of the tank capacity and a certain mixture of salt and vegetable juice oozes out, sprinkle some salt on it, and the amount of salt is 6% ~ 7% of the total vegetable quantity;

4. Then put the prepared clean bamboo grate, press the heavy stone on it and put it in the shade;

5. During the curing process, due to the action of salt, the osmotic pressure increases, the cell fluid keeps oozing out, and the liquid level in the tank gradually submerges the dishes;

6. Marinate for a month and you can eat it.