How can pickles not rot?

How to pickle pickles so as not to rot? The key is to put enough salt to drown the noodles, and the most important thing is to seal the mouth of the pickle jar to prevent air from coming in.

The concrete steps of pickling vegetables are as follows:

Wash the pimples with pickled peppers and cut the appropriate amount according to the demand.

Slice: The thinner the better.

Shredding: The finer, the faster the better. Cut, wash, plate, slice, shred, and test knife skills.

Seasoning: Pour proper amount of vinegar and soy sauce, add a small amount of sesame oil, a few drops of cooking wine, add proper amount of pepper, aniseed and chicken essence, and evenly sprinkle the prepared materials into the plate and stir well.

Sprinkle a proper amount of black sesame seeds or use white sesame seeds. After adding sesame seeds, it will have a different taste.

Seal the plastic wrap and put it in the refrigerator for about three days. During this period, it should be stirred once a day, so that the pickles whose surface does not touch the seasoning can be soaked in the seasoning at the bottom of the plate, and they can be marinated evenly. You can also eat it every other day, but it will be better if you marinate it for a long time.