1. The main pickling method of winter vegetables in Tianjin is to cut Chinese cabbage into small pieces and semi-dry, add 12 kg of salt per 100 kg, then knead, put it in a jar for compaction and continue to sprinkle salt, seal it for about 3 days, take it out, then add about 20 kg of garlic per 100 kg of vegetables and put it in the jar.

2. Sichuan winter vegetables have a history of more than 200 years and are one of the special pickles in Sichuan. It is softened by cutting the axis of mustard and cauliflower of green vegetables into pieces, cutting off the tender tips every 65,438+000 kg to 20 kg, continuing to sprinkle about 65,438+065,438+0 kg of salt, rubbing once a day, adding spices for about 6 times, then putting them into a jar for compaction and sealing them with old leaves and soil. Sun it upside down for about a year until the soil is wet and the vegetables are ripe.