1, bought the Sherry red to yellow leaves, cut off the root, wash and dry; 2, wash the board, chopper, and all related utensils, dry; 3, dry Sherry red chopped into a large pot, salt and pepper evenly sprinkled into the Sherry red crushed; 4, the following is the strength of the work, both hands kneaded hard! Sherry red, in the process of kneading, pay attention to the flip check, the Sherry red and salt evenly mixed, until kneaded out of the dark green brine; 5, will be green onions, ginger, dried red pepper cut into julienne, and kneaded the Sherry red mix well, mounted altar. 6, 10 days later, pickled Sherry red can be eaten. Pickling tips: 1, pickling snow red, all the utensils must be washed, can not be stained with a little oil; hands washed, can not have any skin care products, otherwise pickled out of the dish will be bad; 2, the ratio of salt and vegetables is 10 pounds of snow red 6 two salt, some people use pickle salt, I have been using fine salt, but also quite good. 3, onions, ginger and chili pepper is flavored, the amount of how much to grasp yourself. 4, mounting altar to be mounted on one side with a Fist to the vegetable pressure, can pressure how tight pressure, will find that the tighter the pressure, the more water out of the dish, which is the best. 5, after the installation of the altar, kneading vegetable water must be poured into the altar, so that the dish will be pickled, and shelf life is long, you can eat until the second year of harvesting wheat.