Preparation materials: snow red 3500g, pickle salt 400g.

1, buy back the snow red. Remove the old leaves and large roots.

2, scattered open in the shade to dry for a day or two. In order to reduce the water of the red snow.

3, wilted, ready to pickle. Look at the very tender red snow on the day and night after drying, and out of a lot of yellow leaves, yellow leaves removed when pickling. A wilt in fact, not much snow red, and so pickled out more obvious less, huh?

4, a bag of pickle salt, iodized salt can also be used with the universal energy.

5, pickles in a small jar. Cleaned in advance, cooled and dried.

6, in accordance with the basic, a layer of snowy vegetables, a layer of salt, put the side with a strong hand pressure, snowy vegetables and salt ratio, in accordance with the 10:1 or 10:2, if the recent eaten, you can put the appropriate less salt, want to put a long time, you can put more salt. The following layer can be a layer of less salt, the higher the more salt sprinkled.

7, all get well, put in the shade, it is best to find a heavy thing on the pressure, I did not find a heavy thing at home, on the reverse put a plate, above the pressure of a bucket of oil. Do not cover the lid. Pickling process, that mustard flavor is very strong, cover the lid will not dissipate.

8, pickled under the next day,, you can see the following brine, interval of one or two days, up and down a bit. So that the snow red can be stained with brine. Seven days later, almost ready to eat. The whole process of pickling without water, no oil star, otherwise the snow red love rotten or sour.

9, pickled after taking out the snow red.