2. Buy back Xuehong. Remove old leaves and big roots.

Let it hang in the shade for a day or two. In order to reduce the moisture of snow red.

4. Let it wither and prepare for pickling. Watching the tender snow dry for a day and a night, a lot of yellow leaves appeared, which were removed when curing. In fact, after a withering snow, there is not much red, and there is even less pickling time.

5, a bag of kimchi salt, it is also possible to use universal iodized salt.

6, small jar pickles. Clean and dry in advance.

7. Basically, a layer of sauerkraut and a layer of salt should be pressed hard by hand. The ratio of pickled cabbage to salt should be 10: 1 or 10: 2. If you have just finished eating recently, you can put less salt. If you want to keep it longer, you can add more salt. You can put less salt on the bottom layer by layer. The more salt you sprinkle, the more salt you add.

8, all done, put it in the shade, it is best to find a heavy thing to press, I didn't find a heavy one at home, so I turned a plate upside down and pressed a bucket of oil on it. Do not cover it. During the pickling process, the mustard was so thick that the lid could not be removed.

9. On the second day after pickling, you can see that there is salt water below. In a day or two, you will toss and turn. So sherry red can be dyed with salt water. After seven days, you can almost eat it. The whole curing process does not touch water or oil stars, otherwise the snow red will be rotten or sour.

10. Pickled sherry red. Stir-fried, or with meat, or with brine, is very good.