1, when curing sherry red, all utensils should be washed without any oil; Don't have any skin care products when washing your hands, or the pickles will be broken;

2. The ratio of salt to vegetables is 10 kg of wild vegetables 6. Using pickles, big grains of salt and refined salt is also good for some people.

3, onion ginger pepper is seasoning, measure yourself.

When filling the jar, press the plate tightly with your fist. You will find that the more you press it, the more water comes out of the dish, which is the best.

After the jar is installed, the water for cooking vegetables must be poured into the jar, so that the vegetables can be preserved well and have a long shelf life, and can not be eaten until the next year's wheat harvest.

In addition, it should be noted that in order to supplement enough salt at one time, the ratio of vegetables to salt is 10 1. Put less at the lower level and more at the upper level. Never add water. Salt soup can be used at any time. You can press a stone on the vegetable, but don't cover it. Put it in a cool and ventilated place and cover it with a layer of gauze to prevent insects such as flies from entering. From the second day of curing, turn it up and down once a day to make the sherry red breathable, cool and even in salt, and it can be eaten in about 10 ~ 15 days.