manufacturing method
1. Select Chinese cabbage with a heart, remove the head and the outside, wash it with clear water, drain the water, and cut it into 4 cm pieces; Wash, peel and slice radish.
2. Dissolve 30 grams of salt with 500 grams of cold boiled water, stir it evenly, then put it in a clay pot, and then pour Chinese cabbage and radish into salt water for soaking 1 ~ 2 days.
3. Take out the cabbage and radish, and pour out the salt water in the jar. Then put the cabbage and radish in the jar, put them evenly, sprinkle with pepper and garlic, and press clean stones on the vegetables.
4. Dissolve the remaining salt with 500 grams of cold boiled water, stir it evenly, pour it into the clay pot, and then cover the cylinder head. After two days, if the soup doesn't drown the ingredients, add some cold boiled water. You can eat it after soaking for 10 days.
The product is yellowish in color and has a spicy and sour taste.