1, the rice bran with a large pot of fried standby; with 1.5 ~ 2L of hot water to dissolve the salt, while pouring into the rice bran while stirring, you can also use a whisk.

2, the seasoning ingredients into the rice bran, mix well; this time you can slightly add some beer, yogurt, etc. to accelerate fermentation.

3. Wash the vegetables, sprinkle them with salt and let them stand for about 10 minutes, control the surface water and then fully bury them in the rice bran until they are invisible.

4, flatten the surface, scrape off the excess rice bran on the side walls, cover and store in a cool place.

5, the 2nd day to start, open the lid every day to stir fully, the bottom of the rice bran turned up; about 1 week later you can take a small amount of rice bran taste, enough salty plus slightly acidic is the sign of maturity. Rice bran ripening takes about 2 weeks, after finishing take out the vegetable residue, put it into the refrigerator to save.