After buying fresh vegetables, you can put them aside neatly and cover them with plastic sheets. This is called "stuffy yellow" and usually takes one night. This is mainly aimed at the color of raw vegetables and can also reduce the moisture of vegetables. The leaves turn yellow after the vegetables are stuffy, so that the color of pickled lettuce or dried vegetables will be better. After washing the dishes, you need to dry them for a while, about 5 hours, before they fade. The vegetables are harvested and can't be pickled at once. You can't marinate until it feels cold, otherwise the lettuce will have a musty smell easily.
When cutting vegetables, it is best to cut the head of the nine-headed mustard thinly and cut the nine-headed mustard into soybeans. Then salting and adding salt, which is a key step, can not be too light or too salty. The ratio of nine-headed mustard to salt is 100: 6, that is, 100 kg of nine-headed mustard plus 6 kg of salt. Put the cut mustard in a large basin, sprinkle with salt and stir well.
And finally bottled. Put the rubbed vegetables in a bottle, put some in a pair of chopsticks, put them in at the same time and plug them tightly. It is best to use glass bottles. Don't close the bottle tightly for a day or two after plugging, air and some water will overflow. You'd better add a little white wine to it. It will smell good.
Homemade pickles can also be added with fennel, pepper leaves and small peppers according to their own tastes. Generally, it can be eaten after pickling for half a month to 1 month.