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

2. Make a proper amount of garlic into mashed garlic, and the ratio of Chinese cabbage embryo to edible salt to mashed garlic should be 10: 1.6:2. Put Chinese cabbage in an oil-free container, add edible salt and mashed garlic and a small amount of white wine, mix well, and marinate for two days, so that the salt and mashed garlic can penetrate into Chinese cabbage evenly, and put the pickled Chinese cabbage into a sealed container.

3. Cabbage marinated in the container can become a winter dish after being marinated for one month. At this time, it has been fermented in the container with an attractive sour aroma.

4. Winter vegetables can be taken out with oil-free chopsticks after pickling, seasoned with sesame oil and eaten directly, and can also be used to make soup or stir-fry. The taste is tough and especially delicious. In addition, we should also pay attention to the fact that the longer the sealing time is, the better the pickled winter vegetables will taste.