Traditional pickling method in rural areas

Ingredients: Bud white 10g (personal taste increases or decreases as appropriate), a little salt, ginger 10g, garlic 20g, soy sauce 10g, soy sauce 10g (personal taste increases or decreases as appropriate), white sugar 10g, millet spicy/.

1. Bud White was pulled out of the ground and separated one by one. I washed the sediment and dried it in the sun until the stems became soft. I stayed in the sun all day.

2. Dry buds are cooked with salt, and pickles are cooked faster.

3. Knead the bud into white, put it on my centennial altar, and then press pebbles.

4. Wait quietly for a week or so.

5. pickles that come out of the altar in a week or so can come out of the altar as long as the vegetables are yellow.