(2) Air-drying vegetables Hang the cleaned pickled vegetables on a rope and air-dry them until the leaves are slightly wilted.
(3) Cut the vegetables into 2 cm long pieces with a sharp and non-greasy kitchen knife. It is best to cut it into sections in stages.
(4) Kneading the noodles Put the cut pickles into a crock or other container, add salt according to the weight ratio of 7- 10%, and then knead them evenly by hand, but not too hard to avoid peeling until the salt melts and water oozes.
(5) Putting the kneaded pickles into the washed jar in layers, and compacting them layer by layer to open the jar mouth.
(6) Sealing When the water in the pickles in the jar is about to seep out, seal the jar mouth with plastic film, tie up a rice bowl, and seal the bowl with yellow mud to prevent air and mildew. It will be more edible after one month.
Preservation and consumption
(1) Pickled pickles should be kept away from light and sealed immediately after each opening of the altar to avoid deterioration.
(2) Gushi preserved vegetables can be eaten raw, fried and simmered. Vegetables pickled in autumn are eaten until April of the following year.