How to pickle snow vegetables?

Ingredients: Ingredients: gross weight of Sherry Red is 5 kg (net weight is 3.5 kg), salt is 40 g (measured by 3.5 kg), a dozen peppers (after practice, the taste is not bad), sugar 15 g, and several containers, glass bottles or jars (according to the amount of pickled vegetables).

Steps:

1, in autumn, fresh wild vegetables came down, bought sauerkraut, copied the taste of mother, and chose washed leaves.

2. Each tree is forked on the balcony railing (scrubbed before drying) to dry. If the balcony is not big enough, you can also use a hanger to dry it.

Hang it for a day, it will be fine if there is no water.

4. Cut into pieces, sprinkle with salt and sugar, put on disposable gloves and knead into juice.

5, sprinkle with pepper particles, you can also keep it.

6. put it in a container (the container for vegetables should be disinfected and dried, and I usually wash it with boiling water to dry it). Because of the miscalculation, I didn't expect the loss rate to be high, and the prepared container was too big, and then I reloaded two bottles of China. Cover the bottle with plastic wrap and tighten the lid. When bottling, the cabbage should be pressed tightly and filled to the full bottle, so that the reverse effect is good.

7. On the seventh day, find a basin and pour the whole bottle back for 2 1 day (upside down means finding a clean basin with the bottle mouth facing down and putting it in the basin, and the juice will be in a sealed state. If you leave it unopened for two or three months, you can eat it as soon as possible after opening it, or you can freeze it for a few days or a month. After pickled for 2 1 day, the content of nitrite can be reduced to the lowest value, and it can be eaten after pouring out. Yellow is appetizing.

8, the most traditional cabbage roll tofu.