1. Clean all the ingredients, and pay attention to break off the celery from the middle when cleaning, and remove the connected old stems, which makes it taste good. Carrots are cut into diamond-shaped pieces, peppers are directly cut into rings, celery is cut into strips, cabbage is cut into small pieces casually, and then scattered, and put together in a large basin for later use.
2. Prepare a big jar of pickles, rinse it with boiling water, dry it with kitchen paper, wipe it up and down and inside and outside with a clean Puckilo dipped in white wine, put the ingredients in, sprinkle a layer of ingredients and a handful of salt.
3. Put a layer of ingredients and sprinkle a handful of salt. It is best to press the ingredients by hand every time. After pressing the porcelain, add the next layer of ingredients.
4. When the ingredients are basically full, add a handful of rock sugar and a handful of pepper after sprinkling salt, cover the surface with the last layer of ingredients, and cap with a handful of salt.
5. Add 1ml of white vinegar, which helps the ingredients to ferment quickly.
6. Before covering the lid, prepare 5 grams of white wine and sprinkle it on the surface of the ingredients. The function of white wine is to prevent pickled vegetables from blooming.
7. Cover the sterilized big stone on the surface of the ingredients, cover it and start sealed fermentation.
8. After a night, a lot of water has been killed.
9. replenish pure water, not too much, just submerge the surface of the ingredients, and continue to cover them. It will take about 2 days to marinate at room temperature with heating in the north, and it can be eaten in about a month if the weather is cold.