2. tread vegetables: tread vegetables total **** need to carry out 3 times. After the first addition of salt to step on the vegetables, because of the tenderness of the fresh vegetables, must be light, diligent step, until the color of the vegetables become dark green, the salt dissolved. The second and third time to add salt, should increase the strength of the pedal vegetable, the vegetable pedal "through", otherwise it will be too high because of the water content in the vegetable and lead to vegetable rot.
3. row of halogen: will step well into the urn, in the urn about 48 hours to row of halogen, will be put into the urn of vegetables in the original halogen washing, pay attention to wash while panning, and then a layer by layer into the urn, and pressed with a stone to ensure that the layers step through the step tightly. After row of brine to do is row of brine before the weight of 50% -55%.
4. The second pickling: which has a special ratio, after asking the village elders learned that every 100 kilograms of vegetables need 7 kilograms of salt, also layer by layer step through the step tightly, and then pressed on the stone, pickling is completed need to be aged for about 15 days, during the period of time, if you find that the brine is turbid, you should be timely to the urn to add salt.
5. Press: pickled head of vegetables in the vegetable brine washing out of the urn, and then press vegetables trimming, grading. Pressing vegetables with a wooden press or machine press, discharging vegetable brine. Pressing vegetables to be diligent and slow, so that the head of vegetables by the press uniform, consistent dehalogenation. After the press to repair the fly skin, pick the old tendons.
6. Mixing: add the appropriate proportion of seasoning can be, specifically per 100 kilograms of salt 4.1 kilograms, 1.2 kilograms of chili powder, 1.5 kilograms of mixed spices, licorice powder 0.5 kilograms, 0.5 kilograms of peppercorns, preservatives, appropriate amount.