Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most essential thing. In Korea, almost every family makes their own fish sauce. People in China don't eat it, but big supermarkets sell it, about 8- 10 yuan/bottle, mostly Thai fish sauce.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Kimchi practice 2:

Main raw materials:

Chinese cabbage, carrot, white radish, leek, onion, garlic, ginger, Chili noodles, salted shrimp, etc. , and apples, pears or other seafood can be added as appropriate to enhance the taste. (Salted shrimp should be a Korean specialty. Bottled salted shrimp is called "shrimp sauce", but it is not "sauce" but the whole shrimp. If you really can't get it, you can not. )

Prepare main ingredients:

Break the cabbage into proper size by hand, marinate it with salt for about an hour, rinse off the salt with clear water and control the moisture. If the mouth is heavy, don't rinse the salt too clean to keep the salinity.

Preparation of seasoning: cut a small amount of carrot and radish into filaments, cut leek and onion into sections, cut garlic into small pieces, shred ginger, put it in a container, add Chili noodles and salted shrimp, and stir well by hand. Don't forget to bring gloves when mixing Chili noodles, or you will feel very comfortable sometimes. )

Mixing and filling cans:

Mix sauerkraut with seasoning. At this time, you can add some raw seafood such as apples, pear slices or dried fish, fresh shellfish, oysters, etc., stir them evenly by hand, and put them into containers such as bottles and cans with lids.

Pickle jars or bottles are left at room temperature for three to seven days. Depending on the temperature, the brewing time is different. If it is hot quickly, it will be cold for a few more days. When the taste begins to turn sour, it can be stored in the refrigerator or in a cool place and can be carried with you. A batch of pickles has been eaten, and the remaining soup can still be used. Prepare Chinese cabbage according to step 1, and then add it into the container.

Korean sliced kimchi:

Material: 1, one Chinese cabbage (about 2 kg), one leaf at a time.

2, a small piece of ginger, a garlic.

3, two spoonfuls of Chili powder (can be increased or decreased according to personal preferences).

4. Two spoonfuls of 4.Vert shrimp and one hall of shrimp and fish sauce (120g).

5, a tablespoon of sugar, about three ounces of salt, a spoonful of monosodium glutamate.

6, three leeks (if you don't like onions, you can not)

Operation: 1. Cut the washed cabbage into 5cm pieces and put them into the pot. Add salt and fresh water that has just flooded the cabbage, and stir well. Cover and soak for about three hours until soft (soak for more than eight hours in winter).

2, ginger is cut into very fine powder, garlic is mashed together and mashed into mud.

3. Mix all the ingredients except cabbage and onion.

4. Pick up the soaked Chinese cabbage slices, squeeze out the water, shake them evenly, put them in a basin (at this time, you can taste the salty taste of Chinese cabbage, and you can put a little salt in the seasoning if it is not salty enough), and pour in the seasoning and mix well. You can eat it when it is ready.

It will taste better if it is left for a few days. This needs to be packed in a sealed box and then put in the refrigerator, which can be kept for two or three months.

Spicy cabbage, leeks and pickles:

Composition:

1 Chinese cabbage (1 and 1/2 ~ 2 Jin), appropriate amount of leeks, and shredded carrots.

Seasoning:

(1) crude salt (or refined salt) 1/3 cups (salt accounts for about 5% of vegetables)

(2) Chili powder 1/2 cups, Chili sauce 1/3 cups, a little sugar, and minced garlic 1/4 cups.

Exercise:

(1) Cut the whole Chinese cabbage in half, sprinkle with coarse salt to soften naturally, and don't press it. Salt should be evenly scattered in every corner of Chinese cabbage, and water will come out in about 2 days, and it must be turned several times during the period. Take it out and filter the brine for later use.

(2) Add the material (2) and seasoning (2) and stir evenly. After pickling, put it in the refrigerator 1 week, and then take out the slices to eat, which can be stored for about 2 weeks.

Bean sprouts and pickles

Ingredients: 2 kg of soybean sprouts, 3 tablespoons of minced garlic, 4 bright red peppers, 1 (small) leeks and 3 onions.

Marinade:

(1) 2 tbsp salt.

(2) 2 tablespoons of sesame oil, 1 tablespoon of sugar, 1/3 tablespoons of sesame oil.

Operation: (1) Wash and drain soybean sprouts, add salt and mix well, then marinate for about 12 hours, and then wash and drain salt water for later use.

(2) Wash and drain the material (2), cut the leek and onion into sections, and slice the red pepper for later use.

(3) Mix the seasoning (2) and the material (2) evenly, then mix them into the bean sprouts and stir them evenly, and then put them in a container for cold storage and pickling for more than 1 day, which can be eaten and stored for about 3 days.

my dear wife; Just Love

Material: white radish (5 pieces)

Accessories: onion (100g), garlic (30g) and ginger (15g).

Seasoning/marinade: coarse salt (2/3 cups), shrimp sauce (3 tablespoons), and Chili powder (5 tablespoons).

Material preparation:

1. Radish: After washing, only fresh leaves are left. If the radish is big, please cut 4 pieces and put salt evenly.

2. Scallion: After washing, cut into 4cm.

3. Garlic and ginger: After washing, cut into thin slices.

4. Shrimp sauce: Add a little water and cook.

Exercise:

1. Wash the pickled white radish again, remove and drain.

2. After the white radish is put into a large container, add Chili powder, and then add other seasonings such as onion, garlic, ginger and shrimp sauce.

3. Put the stirred white radish in a sealed box and cover it with radish leaves.

Tip:

After cooking porridge with flour, put it in kimchi, so that it can be cooked quickly, but eat it as soon as possible, because it will soon turn sour.

Edible:

You can also cut the coarse leaves of white radish into two pieces and red pepper into large pieces during the production process. Then cook porridge with glutinous rice, and then put salt, red pepper, garlic, ginger and appropriate amount of water in the porridge. Finally, put the stirred white radish in a sealed box, and then put the seasoning soup in it.

Red pepper pickle

Ingredients: red pepper 1 kg, garlic 1/2 kg, 5 slices of ginger.

Seasoning: (1) salt 1/3 cups, water 3 cups.

(2) 2 tablespoons of sugar and 2 tablespoons of salted shrimp.

Operation:

(1) Wash the fresh red pepper and garlic, drain the water, marinate with salt water (1/3 cups of salt in 1 glass of water) for 2 days, then pour out half of the salt water, add 2 cups of water, and put them into the urn together.

(2) Put the seasoning (2) and ginger slices into the cinerary casket for cold storage and curing for more than 1 week, and they can be eaten immediately after they are tasted, and can be stored for about 10 days.

Eggplant pickle

Ingredients: eggplant, soy sauce

Seasoning: salt, onion, garlic, shredded pepper.

Exercise:

(1) Put the whole eggplant in a pot, steam it a little, air it for a day, and cut it like a radish pickle with stuffing.

(2) Put the onion, garlic and shredded peppers in and cover them.

(3) Cook soup with soy sauce.

(4) Marinate until late autumn. When you want to eat it in winter, boil the miso soup, cool it and then pour it out. Repeat this three times to prevent deterioration. Eggplant in autumn is sweeter and more delicious.

Onion pickle

Materials:

3Kg of onion, rice paste 1 cup, 2 cups of mud carp in sauce, 2/3 cups of peeled garlic, 3 cups of ginger 1 3, 2 cups of pepper noodles 1 2, onion1cup, red pepper1cup, and salt.

Exercise:

(1) Clean shallots, soak them in 3% salt water and take them out.

(2) Shred the onion and peel and shred the red pepper.

(3) Add the rice paste and mix in the sauce shad, garlic, ginger and Chili noodles.

(4) Add shallots into the prepared seasoning and mix well, then add the prepared onions and red peppers and mix well.

(5) put it in a jar and press it until the taste is soaked.

my dear wife; Just Love

Ingredients: 2Kg radish, 300g chive, 300g mustard, 50g onion, 4 tablespoons garlic paste, 2 tablespoons ginger, 1/2 cups catfish sauce, 1 cup shrimp sauce, 2 tablespoons white sugar and 3 tablespoons glutinous rice thread (wet).

Exercise:

(1) Scrape the hair of the radish, peel off the green part of the radish, wash it, marinate it with 1/2 cups of salt, and then rinse off the water with clear water.

(2) When pickling radish, put the washed shallots and mustard together, remove and wash them, shred the white shallots, and make garlic and ginger.

(3) Put a glass of water in the pot, pour in glutinous rice flour, cook it with salt, and let it cool.

(4) Put the sauce shad juice into a large bowl, first mix the Chili noodles, and put the onion, garlic, ginger, shrimp paste and white sugar into the mixed and cooled glutinous rice paste to make a slightly thick seasoning.

(5) Put the radish, shallots and mustard into the mixed seasoning, mix well, roll two radishes, shallots and mustard, and put them neatly in the jar. It can be pickled for two weeks.

Square spicy radish pickle

Material: white radish 1 strip

Seasoning: (1) salt 1/4 cups.

(2) 4 cups of Chili powder1/,4 cups of Chili sauce1/,2 tablespoons of minced garlic, 2 tablespoons of sugar and a proper amount of sesame oil.

Operation: (1) Remove leaves and stems from white radish, wash and drain the skin on the surface, cut into 2cm cubes, and then marinate with salt for about 12h to make it naturally soft. Turn it evenly from time to time, then filter out the salt water (if it is too salty, dilute it with water).

(2) Add seasoning (2) into diced white radish, mix well, marinate and taste, and put it in the refrigerator for one day to eat, which can be stored for about 1 week.

Leek pickle

Ingredients: leek 1Kg, pepper noodles 1 cup, ginger 30g, garlic 80g, shad sauce 1 cup, sugar 1 spoon.

Operation: (1) Wash leeks and cut them in half.

(2) Sprinkle shad soup with sauce on leek.

(3) After the leek is marinated, pour out the sauce and fish sauce.

(4) Add Chili noodles, ginger and white sugar into the poured sauce shad juice, mix with leek and put it in a jar.

Spicy kelp bud pickle

Material: (1) kelp bud 1/2kg.

(2) 2 tablespoons of minced garlic. Jiang Mo 1 spoon.

Seasoning:

Salt 1/3 tbsp.

(2) 2 tbsps of sugar, 65438+ 0.5 tbsps of sesame oil and 2 tbsps of Chili powder.

Operation: (1) Wash and drain kelp buds, and marinate with salt for 2 hours.

(2) Stir the material (2) and seasoning (2) evenly, then add them into kelp buds and stir them evenly, and put them in the refrigerator for about 3 hours to eat, which can be stored for about 1 week.

Bitter potherb pickle

Ingredients: 2 kg of bitter vegetables, 2 onions, 5 chestnuts, 4 garlic (30g), 2 ginger (30g), 1 cup of fish sauce, 200g of salt, 2 cups of Chili noodles (160g), 1 tablespoon of sugar, 1 tablespoon of whole sesame.

Operation: (1) Pick out the wild vegetables with thick leaves, tender leaves and bitter taste, remove the dead leaves and roots and wash them.

(2) Wash a cup of salt in 10 cup of rice washing water, press the bitter wild vegetables with stones to keep them from floating, and leave them for a week. Wash the pickled bitter vegetables and put them in a basket to remove water.

(3) Pour in the same amount of water as the sauce shad and put it on a sieve to make a clear sauce soup.

(4) Shred the onion and mash the garlic and ginger.

(5) Put the Chili noodles into the mud carp sauce soup, add garlic, ginger, sugar and whole sesame seeds to make thick seasoning when the Chili noodles rise, and then add bitter vegetables, onions and chestnuts and put them into the jar for seasoning.

Cucumber pickle

Materials:

(1) 10 cucumber, 1 carrot, 1/2 radish.

(2) 2 tbsp of minced garlic, onion 1 slice, ginger juice 1 tbsp, pear juice 1/4 cups.

Seasoning:

(1) 2 tbsp salt.

(2) 5 tablespoons of sesame oil, appropriate amount of sugar, and Chili powder 1 tablespoon.

Operation: (1) Wash and drain the cucumber, cut it into 2cm long sections, pat it gently with the back of a knife, wash and peel carrots and radishes, and shred them for later use.

(2) Add 2 tablespoons of salt to soak the material (1) for about 2 hours, then filter out the salt water and drain it for later use.

(3) Stir the material (2) and the seasoning (2) together, then mix them into the material prepared by the method (1) and stir them evenly, and then put them into a thoroughly drained earthenware pot for pickling. It can be eaten after being refrigerated for about 3 days, and can be stored for about 1 week.

Rape, mushrooms, mushrooms and pickles

Ingredients: 4 cups of rape, 0//2 cups of pearl mushroom, 0//2 cups of jade mushroom (Hongxi mushroom), 0//2 cups of straw mushroom/0//3 cups.

Seasoning:

2 tsps of salt, 2 tsps of glutinous rice and 3 tsps of sesame oil1.

Operation: (1) Wash the materials and drain them separately for later use.

(2) Add a little salt (extra weight) to hot water, blanch all the materials in the pot for about 10 second, take them out, take a shower, and then drain the water for later use.

(3) Mix the above materials with all seasonings, put them in a container, cover them, and refrigerate for about half a day, and then refrigerate for about 10 day.

Is it spicy?

Materials:

(1) tempura 1 kg

(2) 2 tbsp of minced garlic, Jiang Mo 1 tbsp, pepper 1 tbsp.

Seasoning:

(1) 2 tablespoons Chili powder

(2) 2 tablespoons of soy sauce, sugar 1 tablespoon, sesame oil 1/2 tablespoons.

Operation: (1) fry tempura in hot oil, take it out after about 3 minutes, drain the oil and let it cool for later use.

(2) Stir the material (2) and Chili powder evenly, then add tempura and seasoning (2) and stir evenly, and then put it into a container for cold storage and pickling 1 day, which can be stored for about 3 days.

Pickle special for stinky tofu

Ingredients: cabbage 1, carrot 1/2.

Seasoning:

(1) 3 tablespoons salt.

(2) 4 cups of white vinegar and 1 cup of half sugar.

Operation: (1) Dig out the cabbage core with a sharp knife, then pick the leaves one by one, wash them, and drain them thoroughly for later use.

(2) Tear each piece of Chinese cabbage into 3-4 small pieces by hand, then evenly sprinkle seasoning (1) to make it naturally soften and drain, and pour out the salt water after about 2-3 hours.

(3) cleaning and shredding carrots for later use, and uniformly mixing seasonings (2) to obtain sweet and sour juice.

(4) Mix the Chinese cabbage, shredded carrot and sweet and sour juice evenly, and put it in a cool place or refrigerate for about 1 day, and you can eat it. In the meantime, they need to be turned over several times to make the taste uniform, and they can be stored for about 2 weeks after refrigeration.

Fermented white radish pickle

Ingredients: 2 white radishes, wine 1 can (about 3 cups), 2 tablespoons salt, sugar 1 tablespoon.

Operation: (1) Wash the white radish, peel it, drain the water, cut it into sections or cut it in half, evenly sprinkle with salt and rub it by hand for about 5 minutes, and repeat the rubbing action many times to accelerate the salt infiltration into the white radish. 1 day later, drain the white radish salt water for later use.

(2) Mix the fermented grains and the white radish evenly, put them in a container, cover them, refrigerate and marinate for 3 days to 1 week, and then take them out for eating. The cold storage can last about 1 month.

Seafood pickle

Materials:

(1) Chinese cabbage 1.

(2) White radish (shredded) 1/2, 3 celery and 3 onion.

(3) Raw midges 1/2kg, cuttlefish 1/2, red dates 10, 6 scallops, pine nuts1tablespoon, and proper amount of auricularia auricula.

(4) Ginger 1 tablet, pepper, garlic 10 tablet.

Seasoning:

(1) salt 1 cup. 5 cups of water.

(2) Chili powder 1/2 cups, sugar 1 tablespoon, salted fish 1/4 cups, salted shrimp 2 tablespoons, salt 1/2 tablespoons.

Operation: (1) After cutting the Chinese cabbage in half, dissolve 1/2 cup of salt in 5 cups of water to become salt water, soak the Chinese cabbage in the salt water for about 12 hours, then take it out and drain it, and sprinkle the remaining salt evenly for pickling.

(2) Wash the pickled Chinese cabbage with water and drain it for later use. Wash other materials and drain them thoroughly, in which ginger is shredded and garlic is minced for later use.

(3) firstly, the salted shrimp in the seasoning (2) is mixed with the chili powder, and then the remaining materials of the seasoning (2) and the materials (2) and (3) are added and evenly mixed for later use.

(4) Stuff the materials of the method (3) into Chinese cabbage leaves, spread them layer by layer, then put them into a container, and put the heavy stones on them into a cold storage for natural fermentation, which can be stored for about 3 days.

Mustard pickle

Ingredients: 3 mustard hearts.

Seasoning:

(1) salt 1 and 1/2 tablespoons.

(2) Chili sauce 1/2 tablespoons, sugar 1 and 1/2 tablespoons, sesame oil 1 2 tablespoons, and soy sauce 1/2 tablespoons.

Operation: (1) Wash the heart of pickled mustard tuber to remove the thick skin, peel the skin with a peeler until fine, and then cut it into 0.3 ~ 0.4 cm thin slices for later use.

(2) Sprinkle seasoning (1) into the mustard chip core, stir evenly, and marinate for 30 minutes, so that salt can permeate and dissolve into the mustard chip core. After the cabbage core becomes brittle, you can filter out the salt water and dry the water in the cabbage core for later use.

(3) Mix the mustard heart slices with all the materials of the seasoning (2), put them in a container for pickling for 2-3 hours, and then eat them. The cold storage can last about 65,438+00 days.

Kimchi with cabbage and sesame roll.

Ingredients: Chinese cabbage 10 leaves, 20 green beans, 5 cucumbers, and Antarctic shrimp 1/4 cups.

Seasoning:

(1) 2 tbsp salt.

(2) Black Sesame 1 tablespoon

(3) 1/2 tablespoons sugar and 1/4 cups white vinegar.

Operation: (1) Wash and drain the materials for later use.

(2) Sprinkle the seasoning (1) evenly on the leaves of Chinese cabbage to soften the water, filter it after about 4 hours, and drain the leaked brine.

(3) Blanch the green beans and cucumbers in boiling water for 20 seconds, pick them up when the color turns green, shower them with cold boiling water, and drain. Cut the cucumber in half vertically, and then slice it horizontally for use.

(4) Take a Chinese cabbage leaf, spread 1 cucumber slice, two green beans and Antarctic fresh shrimp on the stem, sprinkle a little black sesame evenly on the Chinese cabbage leaf, then tightly roll it from the stem to 1/3 of the whole leaf surface, then fold the left and right Chinese cabbage leaves in half to the center, and then roll it to the tail end for fixing.

(5) After all the materials are prepared in sequence, they are soaked in the evenly mixed seasoning (3) and marinated for about 2-3 hours, and can be eaten, and can be refrigerated for about 10 day.

Apples, lemons and pickles

Ingredients: 2 green apples, lemon 1 piece, cold boiled water 1 cup.

Seasoning:

Salt 1/2 tablespoons

(2) 3 tablespoons of sugar and 2 tablespoons of white vinegar1.

Operation: (1) Add seasoning (1) into 1 cup of cold boiled water and dissolve it into salt water for later use.

(2) Wash and drain the green apples, cut them into small pieces of 16, and add (1) salt water and mix well. After pickling for about 15 minutes, filter out the brine.

(3) Wash the lemon and cut it into 0.3cm thin slices for later use.

(4) evenly mix that materials prepare by the method (3) and the seasoning (2), pickling for about half a day, turning the material several times during the pickling process, and eating the seasoning after the seasoning is evenly tasted.

(5) put it in a container, cover it and refrigerate it, and it can be stored for about 7 ~ 10 days.

Chinese cabbage soaked in beef

Ingredients: 2 kg of Chinese cabbage, 50 g of pepper, 500 g of radish, 0/00 g of garlic/kloc, 300 g of minced beef, 60 g of salt, 50 g of Jiang Mo and 5 g of monosodium glutamate.

Operation: 1, select Chinese cabbage, remove the outside of the head, wash and drain and cut into small pieces; Wash and drain radish, peel and cut into pieces. Then put them into the cylinder bowl respectively.

2. Dissolve 30 grams of salt in 600 grams of cold boiled water to make a 5% salt solution, pour it into an altar bowl for pretreatment 1-2 days, and then take it out and drain it.

3. Put the cabbage and radish into the jar; Cut pepper into small pieces, chop garlic into mud, and put Jiang Mo and ground beef into a jar and mix well.

4. Add the remaining salt and monosodium glutamate into 500 grams of cold boiled water, stir well, and then pour into the tank to submerge the vegetables. Then cover the cylinder head. It can be brewed for about 10 days.

Precautions:

1. At the initial stage of fermentation, white film is easy to grow in the brine in the tank, which can be treated with white wine.

2. If the vegetable soup in the jar is found to be sticky and tasteless, stop making and eating.

Vegetarian pickles

Materials: 2kg of Chinese cabbage, garlic 100g, radish 1kg, 60g of salt and 40g of pepper.

Operation: 1. Select Chinese cabbage with a heart, remove the head and the outside, wash it with clear water, drain the water, and cut it into small pieces 4 cm square; Wash, peel and slice radish.

2. Dissolve 30 grams of salt with 500 grams of cold boiled water, stir it evenly and put it in a clay pot, then pour the cabbage and radish into salt water for soaking 1-2 days.

3. Take out the cabbage and radish, and pour out the salt water. Then put the cabbage and radish into the jar, put them evenly, sprinkle with pepper and garlic, and press the stone on the vegetable material.

4. Dissolve the remaining salt with 500 grams of cold boiled water, stir it evenly, pour it into the clay pot, and then cover the cylinder head. After two days, if the soup doesn't drown the ingredients, add some cold boiled water. You can eat it in about 10 days.

Precautions:

1, you can make it in a pickle jar.

2. All electrical appliances should be cleaned.

Vegetarian mixed food

Ingredients: 2kg of Chinese cabbage, scallion100g, 200g of white radish, garlic100g, apple100g, 50g of pepper noodles, pear100g, 5g of monosodium glutamate and 60g of salt.

Operation: 1. Wash the Chinese cabbage, drain the water, and cut the whole Chinese cabbage into four pieces and small pieces; Wash and peel the radish and cut it into small pieces. Then put them into jars and bowls respectively, and marinate them with 30g and10g salt for 4 hours.

2. Wash and drain apples and pears, remove seeds and cut into pieces; Wash and drain onions and garlic, and then chop them for later use.

3. Drain the preliminarily pickled Chinese cabbage and radish, and then mix well with apples, pears, onions, garlic and Chili noodles.

4. Dissolve the remaining salt and monosodium glutamate with 500 grams of cold boiled water, mix well, pour into the jar, submerge the vegetable material, and cover the cylinder head. 10 days later.

Note: Chinese sauerkraut is the same element.

Vinegar cucumber pickle

Ingredients: cucumber 10.

Seasoning:

(1) salt 1/4 cups

(2) White vinegar 1 cup, sugar 1/2 cup.

Operation: (1) Wash the cucumber, cut off the head and tail, drain the water, and cut it into thin round pieces about 0.2 cm for later use.

(2) Add seasoning (1) into cucumber slices, stir evenly, marinate for 20-30 minutes, turn over several times during this period, then filter out the salt water, and wash the cucumber slices with cold boiled water. At this time, the cucumber slices will be brittle and tough, and then thoroughly drained for later use.

(3) Add seasoning (2), put cucumber slices, stir them evenly, marinate for about 1 hour, then put them into a storage container (it needs to be turned over several times during the period), cover them and put them in a refrigerator for about 1 day, and they can be eaten and stored for about1day.

Scaly radish pickle

Materials:

(1) 2 white radishes (small) and 1/2 Chinese cabbages.

(2) 3 onions (chopped), 5 garlic (chopped) and 2 tablespoons Jiang Mo.

Seasoning:

(1) salt 1/3 cups. 3 cups of water

(2) 2 tablespoons of Chili powder and 2/3 tablespoons of salted shrimp.

Operation: (1) Select slender white radish, peel it and cut it into 0.5cm thick scales. Cut the Chinese cabbage into sections, soak it in salt water for about 12 hours, then take it out and drain it. The other white radish is shredded for use.

(2) Stir the material (2) and the seasoning (2) evenly, then mix the shredded white radish evenly, marinate and soak it in radish scales, put it in the urn in turn, cover it, and store it in the shade or refrigerate it until it is naturally fermented, which can be stored for about 10 day.

Burdock pickle

Ingredients: burdock 1Kg, onion 200g, garlic 120g, ginger 30g, catfish 1 cup, salt, 2 tbsps of whole sesame, Chili noodles 1 cup, glutinous rice paste 1/2 cup.

Operation: (1) Peel the burdock and cut it into 5cm, or cut it with a pencil sharpener and cook it in rice washing water.

(2) Put the sauce shad juice into the sticky rice paste, and mix the Chili noodles, garlic and ginger to make the Chili sauce.

(3) Cut the shallots into 4cm long.

(4) Put the shallots in the brisket, mix in the Chili sauce and sprinkle with sesame seeds.

Spicy pear and pickle.

Materials:

(1) 1 pear

(2) 3 celery, carrots properly shredded.

Seasoning:

(1) salt 1 and 1/2 tablespoons.

(2) 1 and 1/2 tablespoons of sugar, 2 tablespoons of white vinegar, 2 tablespoons of Chili sauce and 1/2 cups of water.

Operation: (1) Wash and drain the water of water pear, cut it into 8 pieces, remove the core and pedicel, add salt with the material (2) and stir evenly. After curing 1 day, it will naturally soften, and then pour out 1/2 amount of salt water for later use.

(2) Add seasoning to the above materials. (2) Marinate for 12 hours, and turn it over several times before it can be tasted. Finally, put it in a container for cold storage for about 1 ~ 2 days, and then take it out for eating, which can be stored for about 1 ~ 2 weeks.

Pickled vegetables with shredded bamboo shoots

Materials:

(1) 3 bamboo shoots

(2) 2 tablespoons of minced garlic and 2 tablespoons of Jiang Mo.

Seasoning:

(1) 2 tbsp salt.

(2) 1 tbsp Chili powder, 2 tbsp Chili oil, 1 tbsp sesame oil, 1 tbsp sugar.

Operation: (1) shell bamboo shoots, wash them, shred them, marinate them with salt for 3 hours, and then filter out the salt water.

(2) Mix the material (2) and seasoning (2) evenly, add them into shredded bamboo shoots, stir them evenly, and put them into the cinerary casket for cold storage and pickling for more than 3 days before eating, which can be stored for about 1 ~ 2 weeks.