Pickled pickles. Tell me about it.

Simple pickles at home. This pickle is very simple, that is, shred the cabbage, cut the cucumber and carrot into strips, mix the water first, then put it in a glass container, add salt and eat it for two days. Remember, all utensils and vegetables should not be stained with oil, otherwise they will go bad.

2

Sichuan pickles. Cut carrots and white radishes into strips, put them in cold salt water, then add sugar, cooking wine, pepper and pepper, and then cover and marinate for two days.

three

Homemade kimchi. Here is the simplest one that can be done at home. Clean the Chinese cabbage, drain the water, dye it red and marinate it with salt for 10 minutes, then rinse it with cold boiled water, and marinate it with Chili sauce, garlic and ginger for three days.

four

Cucumber, carrot, radish and pickle. Slice cucumber, shred carrot and radish, marinate in salt for 10 minutes, and then wash with cold water. Put in a glass container, add salt and pepper, cover and marinate for three days.

five

Pickles in my hometown and countryside. Wash a mustard seed with cold boiled water, then marinate it with salt water overnight, take it out the next day and sun it for a few more days until it is 70% dry, and then marinate it in a container. This is a bit like sauerkraut, which can be eaten for several months.

six

Eggplant and pickles. Two pieces of eggplant, clean, cut into sections, soak in cold and salty boiling water, and then pinch the water clean. Then add Chili sauce, Chili, cooking wine and glutinous rice paste and marinate for four days. After all the seasonings are delicious, you can eat them.