Tianjin winter vegetables are made of Tianjin specialty Chinese cabbage as the main raw material, added with salt and garlic paste, and naturally fermented and pickled. In the process of processing, Chinese cabbage should be dried after harvest to remove water. Then peel off the old leaves, cut the roots (vegetable cleaning process), cut the vegetables into small pieces about 1 ~ 1.5 cm square, air them on the reed mat, and turn them over 2 ~ 3 times a day. Generally, "vegetable embryo" can be obtained after drying and dehydration for about a week.

Put the vegetable embryo into a jar, add about 16% salt (the salt should be processed and fried first), mix well and add salt, and turn the vegetable once a day until the salt is completely dissolved (about 3 days).

Take pickled vegetable embryo, add garlic paste according to the ratio of 18 ~ 20%, stir it evenly, put it into a jar, tamp it with a wooden pestle while loading, compact it layer by layer, sprinkle a layer of sealing salt after the jar is full, seal the jar mouth, put it indoors, and naturally ferment at room temperature and cook it.