It takes a long time to pickle winter vegetables. Sichuan winter vegetables are very popular, and the process from making to eating usually takes two or three years. Let's take a look at the pickling method of Sichuan winter vegetables. Sichuan winter vegetables are generally sliced and dried with mustard. Rub the tender tip of shepherd's purse with salt after softening, once a day from the next day, * * * 5 to 6 times, and then leave half. The spices are mainly the mixture of Zanthoxylum bungeanum, Illicium verum, Fennel, Pericarpium Citri Tangerinae and Rosin, and then they are put in a jar, sealed with old leaves and soil, and left upside down for 6-7 months or a year. When the soil is wet, it means that it is mature. Clean and turn over the cylinder once a year in August of the lunar calendar, and it will be fully mature after about two or three years.

If we make our own winter vegetables at home, we can also adopt a simpler method. After washing Chinese cabbage, we can remove the yellow leaves, cut it into slender strips about 1cm wide and dry it in the sun. Generally speaking, every100g of raw materials is dehydrated to about 12 to 20g, then every100g of dried vegetables is mixed with 6g of salt, and the dried vegetables are fully kneaded by hands, and finally put into a jar. Remember to seal it.