How to pickle salted leeks

1. Rinse the freshly bought leeks with clean water, then put them in a sieve to dry. Be sure to dry all the water on them. , the watery leeks will affect the taste after pickling. After the leeks are dry, use a knife to chop all the leeks. When chopping, be careful not to cut them too short or too long, just the right length.

2. After chopping the leeks, you can sprinkle a little salt, and then mix the leeks and salt thoroughly with your hands. For uniformity, you can rub it with your hands repeatedly, but do not use too much. Big force. Put the kneaded leeks into a jar, and sprinkle salt while placing them. It is best to put one layer of leeks and one layer of salt. Make sure to flatten the leeks and press them tightly. Otherwise it may not be tasty enough.

3. Seal the jar. The sealing time is about a week. If you like a lighter taste, about 4 days is fine. This can be adjusted accordingly according to personal taste. When you finally eat it, you can refrigerate it. You can also add some vinegar or chili pepper and other seasonings before eating to create your favorite flavor. ?