In daily life, many housewives prefer to soak dried pickled vegetables in cold water for several hours, or even a whole day. However, they may not realize that soaking dried pickled vegetables in cold water can easily lead to the production of large amounts of nitrite. Nitrite is a substance harmful to the human body and can cause acute poisoning. The correct method is to use boiling water to soak the dried pickled vegetables. This is because boiling water can kill bacteria that have contaminated the vegetables during the sun-drying process, and it does not produce nitrite.
Here, I'll teach you a simple method for making dried pickled vegetables: After buying the greens, first sun-dry them until they are semi-dry. Then, sprinkle with a small amount of salt, knead them, and place them in a woven bag, pressing down with stones or a heavy weight. After pressing for eight to ten days, take them out, rinse them clean, dehydrate them in a washing machine, and then sun-dry them for another day or two. After that, they can be pickled and jarred.