Ingredients: Bud white10g (with or without personal taste), a little salt, ginger10g, garlic head 20g, soy sauce10g, soy sauce10g (with or without personal taste), and white sugar10g.

1, Bud white pulled out from the ground, parted one by one, washed the sediment, and dried it in the sun until the stalks became soft. I spent the whole day in the sun.

2, the dried buds are boiled with salt, and the pickles are cooked faster.

3. Knead the bud white, put it in my century-old altar, and then press the pebbles.

4. Wait quietly for about a week.

5. pickles that come out of the altar in a week or so can come out of the altar as long as the vegetables are yellow.