Dear netizens of Hanzhong, please tell me which vegetable leaves are best for making pickled vegetables?

Everyone knows that Ningqiang people prefer to eat pickled vegetables. There is a classic proverb in Ningqiang: "If you don't eat sour food for three days, you will have to walk to the river." This is how Ningqiang people love pickled vegetables. It can be seen. Therefore, Ning Qiang has the best say in answering the original poster’s question. The best raw material for making mizuna is rapeseed, followed by radish, cabbage (older leaves are better) and other vegetable leaves. The stone dish mentioned by Su Yan is also quite good. Of course, if you are interested, the flavor of the mustard made by mixing the two vegetables is even more unique. For example, adding celery leaves to the rapeseed not only has the sourness of the mustard, but also has the aroma of celery, which is quite good. One thing that needs to be stated is that the rapeseed used to make water rape is not the rapeseed with yellow flowers and the rapeseed used to refine oil! Make no mistake.