Usually, when curing winter vegetables, you need to prepare fresh Chinese cabbage, put it in the sun for three or four days to remove some water, then remove the old story of the outer layer of Chinese cabbage, cut the Chinese cabbage into small pieces, then air-dry it outdoors for five or six days, turn it over several times a day during air-drying, and put it away after half-drying, which is the winter vegetable embryo to be cured.

2. The second step of curing winter vegetables

Make a proper amount of garlic into garlic paste, and the ratio of Chinese cabbage embryo, edible salt and garlic paste should be 10: 1.6: 2. Put the cabbage in an oil-free container, add edible salt, garlic paste and a small amount of white wine, mix well and marinate for two days, so that the salt and garlic paste can penetrate into the cabbage evenly. Put sauerkraut into a sealable container, compact it, then seal the container and pickle it in a cool place.

3. The third step of curing winter vegetables

Cabbage marinated in containers can be turned into winter vegetables after being marinated for one month. At this time, it has been fermented in the container and has an attractive sour aroma. After the winter vegetables are pickled, they can be taken out with oil-free chopsticks, seasoned with sesame oil and eaten directly, or made into soup or fried. The taste is tough and delicious. It should also be noted that the longer the sealing time, the better the taste of pickled winter vegetables.