When pickling pickled cabbage, you should first pick the cabbage, then remove the residual roots, rotten leaves, big leaves and yellow leaves, dry it in the sun for a few days, wash it with clear water, and then put it neatly in the vat layer by layer. After pressing a big stone on the vegetables, add raw water or boiled water (preferably boiled water) for pickling, seal and store, and let the vegetables slowly shrink and ferment in a cold environment. After 30 days, it's done. To catch up with the cooling, take the sauerkraut out of the tank through the ice residue. This method is called raw pickling, and there is also a cooked pickling, which takes less time. Boil a pot of boiling water first, scald the washed cabbage in the pot, cool it and press it into the jar, so that it can be stewed and cooked after 30 days of pickling.
Bad food is a dish soaked in bad salt water, which is called bad food. The general method is to cook the food, let it cool, and then soak it in bad salt water (called bad oil in some places). Generally, vegetarian dishes take about half an hour to soak, while meat dishes take more than two hours to soak.