Of the six kinds of pickles that rural people often eat, the last one is recommended as "national dish"!
Pickled taro stalks, rural people will take taro stalks home when they go to the field to recover them, cut them into sections and take them to the sun for two days, then make them with salt, and take them out for three or four days, which is very delicious.
Pickled garlic is the favorite accompaniment for rural drinkers.
Pickled pickled cucumber, rural people are good at pickling all kinds of vegetables and fruits. As a common vegetable, cucumber is naturally pickled by rural people. When there are not many fresh vegetables in winter, take one from the jar and fry it. That's delicious.
Pickled radish, a good thing in winter, is very nourishing for cooking old duck soup, while pickled radish is often used as an appetizer by rural people. In rural areas, an altar of sour radish and an altar of Chinese cabbage are essential in winter.
Pickled sour beans, as we all know, are very tasty, so it is naturally one of the pickles that rural people like to eat.
Pickled sauerkraut, in the end, it must be said that most people like to eat sauerkraut. In addition to pickling, pickled sauerkraut in rural areas? Chinese cabbage also has radish leaves, etc. Although the practice of pickling sauerkraut varies from place to place, people just like to eat it, so some people recommend it as a "national dish".