Method a
The easiest way is to wash and dry the vegetables to be pickled, then put them in10: 2 salt water and leave them for 20 days before eating. Use clean utensils or the dishes will spoil easily.
Note: it is easy to be poisoned if the curing time is too short. The water is best boiled in cold water.
Method b
First, boil the water, add salt, preferably more salt, and then let the water cool. Pour it into a container, and it is best to choose a special pickled food container. Wash the radish, blow dry, put the radish into the container in sequence with clean non-stick chopsticks, and cover it, preferably with a better sealing effect. You can eat it in about half a month. It is best not to open the lid during the period, and take it with clean non-stick chopsticks when eating.
C:
First, raw materials:
1, chili pepper 5 kg (washed, cut and dried) or cucumber and bamboo shoots (washed, cut and dried);
2. 2.5 kg of soy sauce (put it in the open and cool);
3, 350 grams of clear oil (burn open and cool last);
4. 200 grams of ginger and garlic each (sliced);
5. 350g of sugar, 350g of salt and 350g of white wine;
6, monosodium glutamate 100 grams.
Second, the practice:
A layer of chili pepper and a layer of ginger, then sugar, monosodium glutamate and salt are dissolved in soy sauce and poured into the jar; Then pour the white wine into the jar; Finally, pour the clear oil into the jar and cover it for a week before eating.