1 First of all, you should have a pickle jar, wash it and dry it, then boil the water, let it cool completely, pour it into the jar, drop a few drops of white wine, add a little pepper, add dozens more grains, put two handfuls of garlic, a few bright red peppers and celery, and put salt according to the approximate ratio of 1 kg of water to 40g of salt, that is, the salt and clear water are 65438.

2. After use, salt water can continue to be used for the same variety of vegetables, but salt should be added in proportion every time to maintain the concentration. Radish with red skin and white heart is only made of skin, about 3 or 4 mm thick. Pack more and fill the jar. Pickle water can be reused, and occasionally white flowers will bloom. It doesn't matter. Just take it out and add some salt and white wine.

If you want to eat something else, you can also soak it. However, it is better to put less water.

There is also a kind of salt water, which is used to soak vegetables and eat pickles. This salt water is easy to make. It is made by dissolving1000-1250g of salt in 5000mg of clean water and then mixing it with1000-1500g of old brine. Due to the infiltration of old brine and the proper addition of seasonings and spices, the smell of kimchi brine is produced. This salt water can be used to soak radish, nest bamboo shoots, lotus roots, bean sprouts, oil radish and other vegetables.