2. Cut away the old roots, and then tie the fern with a length of more than 20 centimeters, a diameter of 5 to 6 centimeters and a weight of about 250 grams into a handle.
3. The fern into the tank salted. First in the bottom of the tank spread a layer of salt about 2 cm thick, then a layer of fern, a layer of salt neatly arranged. Put full, covered with 3 centimeters of salt layer, to reach the amount of salt for the fern weight of 30%. The top layer put a clean and odorless wooden board, the board press a heavy stone. After 7 to 10 days, you can pour the tank, the ferns to another tank, the top turned to the bottom, according to the salted ferns 15% of the weight of salt, a layer of ferns a layer of salt, the top and then sprinkle 2 cm thick layer of salt, and injected with 22% concentration of filtered brine, and then covered with a wooden board, the board pressed on a heavy stone, 15 days can be packaged.
4. will be pickled fern with 22% of the salt water rinse again, remove impurities, drain the water, put into the barrel lined with two layers of non-toxic plastic bags, add a layer of health salt, filled with 22% filtered brine, will be the two layers of plastic bags tied tightly, exhaust air, cover the barrel lid tightly, and put in the shade to save
Fern processing
Pickling processing 1. the first pickling: will be washed and cleaned. Organized fern Lai according to the ratio of 10:3 with salt gelatin system. First in the bottom of the knee apparatus sprinkle a layer of salt about 2 cm thick, and then put a layer of fern, about 5 cm thick, and then a layer of salt a layer of vegetables in order to fill the pickle, and then the top layer of salt 2 cm thick, on the pressure of the stone, pickling for 8-10 days. 2. The second pickling: take out the spinach from the brain system, from top to bottom sequentially placed in another grid system, fern and salt ratio of 20: l, a layer of salt a layer of vegetables placed; with 35% of the quality of the brine to fill the pickling machine, fern surface pressure of a weight, pickled for 14-16 days is the finished product. Salting process will clean and grade the ferns into buckets for salting. Preparation of salting liquid: 42% of citric acid, 50% of sodium metaphosphate and 8% of alum are crushed and mixed thoroughly, then mixed with 10 times of water to make a solution for use. In saturated brine, add acid-adjusting water, so that the pH value of the salted liquid reaches 3.5-4.5, to be used. Inside the barrel, first add 5% of the fern mass portion of salt, and then add the fern, in the fern surface and then sprinkled with 10% of the weight of the fern salt, in the barrel full of salted liquid, exhaust the air inside the barrel, the salted barrel sealing that is the finished product.