Shepherd's purse 10 Jin salt 7-8 Liang

Steps of Pickling Pickles in Home Edition

Step 1

Dry the water shield in the sun, then wash the stem of the water shield and cut it into small pieces, and add salt.

Second step

Put on gloves and rub the salt and water shield thoroughly and evenly.

Third step

The state of kneading dough is like this ~ the dish is translucent.

Fourth step

Find a jar, put the vegetables in, and keep compacting while filling.

Step five

Finally, put the vegetable leaves (the vegetable leaves here are inedible and used for sealing) and use a rolling pin to assist compaction. Finally, sprinkle a handful of salt on it. The next day, use tools to compact it, and press a stone on it to seal it (this is very important. After overnight fermentation, vegetables will dehydrate and float, so be sure to press it again)

Step 6

Pickles can be pickled in about half a month. When eating, take out the upper leaves and the lower stems, and the taste is very crisp. After taking it, continue to put the leaves back to prevent oxidation ~ add shredded winter bamboo shoots, shredded pork and sugar to pickles and stir-fry a stack of porridge dishes ~