Sherry red pickling method of 7 kinds of home practices are as follows:

1, the yellow leaves of the Sherry red removed, cleaned under the sink, placed in the big sun for a day. Take the vegetables home in the evening and sprinkle a layer of vegetables with a layer of salt. The ratio of snow red and salt is 10:1, so that it is not easy to go bad.

By the next morning, some of the vegetables have been salted out of the water, and then the top of the vegetables and the bottom of the vegetables upside down, so that it will be easier to get out of the water. By the next evening, the vegetables have been out of a lot of water, then you can enter the altar.

The altar should be pre-cleaned and held upside down for a day to control the water. Next, you can enter the altar, snow red into the altar before you must kill the water out of the clutch dry, and then layer by layer yard in the altar, and make sure that the layers are pressed very tightly. You should use your fist to press the dish as tightly as you can while loading it.

For the first few days, just put the lid on, no need to add water to seal it first, you have to let the cloudy air have a chance to radiate out before you can do so. From the second day of pickling, turn up and down once a day, so that the snow red air, heat, salt evenly, about 10 to 15 days after you can eat.

2, the first thing to do is to pick and wash the snow red. Put it into a pot and start to sprinkle salt on the snow red. So the focus is going to be on sprinkling salt to the roots and rubbing this root so that the salt can get inside.

Turn the vegetables so that each one gets to the salt. After about an hour has passed, water will patter out of that vegetable. Dry the water, find a clean, oil-free pot, and put the vegetables in it. Arrange them in the pots with the roots pressing down on the leaves, and sprinkle salt on them in layers. You don't need to seal the lid and leave it on for a day.

Next you can get into the altar, yard when you also want to root pressure on the leaf row, these are done, go to boil water, I use three pounds of water boiled half a pound of salt. Inside also added a bit of incense leaves, of course, add licorice is also OK, they can all play a role in harmonizing the taste and antiseptic. When the water cools down, you can add it to the altar. Just put the lid on for the first few days, you don't need to add the water seal yet, you have to let the turbid air have a chance to radiate out before you can do that.

3, fresh snow red in the sun for two days, home put a day. A little dry, the leaves are a little yellow, so you can wash. Wash, wring out the water, cut and sprinkle with salt and chili powder. The knife should be faster, sun-dried vegetables than fresh vegetables difficult to go knife. Rub a little, there is a little damp look can be.

To rub the good vegetables to the bottle, load some with a pair of chopsticks to plug, while loading a side plug, plug tightly, I have these vegetables just filled a bottle. The best way to do this is to use a glass bottle. Stuffed after the first one or two days of the bottle do not cover tightly, there is air and part of the water to come out. No water out of the best in the top with a little white wine into it, will be very fragrant. Put on the side generally have nine days ten days can eat.

4, will buy back the red snow don't wash, hang directly on the rope in the cool sun for 5-6 hours, to remove some of the water. Retrieve the red snow, cured with sea salt or earth salt. If the grains of salt are large, they must be smashed, so that it is easy to pickle. Grab a handful of sherry and sprinkle a handful of salt on top, rubbing it in the pot until it is slightly watery.

Find a container, preferably a tile pot or tank, will be rubbed good snow red, in the container, arrange a layer, sprinkle some salt, and then arrange a layer and sprinkle some salt. Finally, seal it. It will be ready to serve after a month. Before eating the pickled snow red in the water soaked for a number of hours, soak until salty and suitable, you can cook and eat.

5, before pickling, first of all, the snow red in the outdoor drying about a day and a night can be. Then put into the container or on the board sprinkled with salt, pepper and other seasonings, according to personal preference tastes can be increased or decreased. Then knead and press with your hands so that the salt seeps into the vegetables and kneads out the water, making the vegetables darker and softer, and store them in containers, either in an altar or a small jar.

The dish can be pressed on a stone, but do not cover the lid, placed in a cool and ventilated place, the top can be covered with a layer of gauze to prevent flies and other small insects into the interior. Starting from the second day of pickling, turn it up and down once a day to make the Sherry red breathable, heat dissipation and even salt, and it can be eaten after about 10 to 15 days.

6, bought the snow red to yellow leaves, cut off the root, wash and dry; wash the board, kitchen knife and all related utensils, dry; dry snow red chopped, into a large pot, salt and pepper evenly sprinkled into the snow red crushed; face is the strength of the work, both hands rubbing snow red, in the process of rubbing attention to the flip check, will be evenly mixed with snow red and salt until the rubbing out of the dark green brine; will be Onion, ginger, dry red pepper cut into julienne, and kneaded snow red mix well, mounted altar. 10 days later, the pickled snow red can be eaten.

7, the snow red pick clean, pick vegetables to keep the original vegetable whole, remove the yellow leaves can be. Air-dried half a day after washing, and then control dry half a day; and then the snow red in a clean container, in accordance with the ratio of 10:1.5-1.8, put a layer of vegetables sprinkled with a layer of salt.

In the following days, the snow red oozing out of the water basin will basically submerge it, then you can turn the snow red up and down a few times a day, one is to promote the salt melting, and the second is to make the dish spicy gas dissipation, to prevent browning; to be completely soft and wilted snow red, you can tie it into a one by one, a small handful of yards in the container can be.