How to make Xuelihong pickles:

1. Remove the yellow leaves from the purchased Xuelihong, cut off the roots, wash and dry them; 2. Wash the cutting board, Let the kitchen knife and all related utensils dry; 3. Chop the dried Xuelihong into small pieces, put it into a large basin, and evenly sprinkle the salt and pepper into the Xuelihong; 4. The next step is to work hard, and rub it with both hands. For the Xuelihong, pay attention to check during the kneading process. Mix the Xuelihong and salt evenly until dark green brine is obtained; 5. Cut the onion, ginger, and dried red pepper into shreds, and mix with the kneaded Xuelihong Mix well and put into the jar. 6. After 10 days, the pickled xuelihong can be eaten. Pickling skills: 1. When pickling xuelihong, all utensils must be washed and not stained with a little oil; hands should be washed and no skin care products should be used, otherwise the pickled vegetables will be spoiled; 2. Salt and vegetables The ratio is 6 taels of salt for 10 pounds of Xuelihong. Some people use large grain salt for pickles, but I always use refined salt, which is also quite good. 3. Onion, ginger, and chili are seasoned, so you can control the amount. 4. When installing the jar, press the vegetables with your fists while loading. Press as hard as you can. You will find that the tighter you press, the more water will come out of the vegetables. This is the best. 5. After installing the jar, the water used for kneading the vegetables must be poured into the jar, so that the vegetables will be well marinated and have a long shelf life, and can be eaten until the next year's wheat harvest.