Pickles with water

IN MY HOME TOWN, THE CABBAGE IS CALLED CABBAGE, AND SOMETIMES IT'S CALLED LOTUS WHITE, BECAUSE OF ITS LONG DURATION, FARMERS LIKE TO GROW IT, AND THE LEAVES ARE OFTEN USED FOR PIG FEED, BUT THERE ARE LOTS OF THEM AT HOME. IT SEEMS THAT MOST OF THE TIME IN THE YEAR, IT'S A LITTLE SCARY TO SEE IT, BUT IT'S SO NUTRITIOUS THAT WE GREW UP HEALTHY IN THAT POOR MATERIAL AGE. THE NUTRITIONAL VALUE OF CABBAGE IS NOT MUCH DIFFERENT FROM THAT OF CABBAGE, WHERE VITAMIN C LEVELS ARE ABOUT TWICE AS HIGH. IN ADDITION, CABBAGE IS RICH IN FOLIC ACID, WHICH IS ONE OF THE ADVANTAGES OF KALE VEGETABLES, SO PREGNANT WOMEN AND ANAEMIA PATIENTS SHOULD EAT MORE OF THE CABBAGE. CABBAGE IS ALSO AN IMPORTANT BEAUTY. THE CABBAGE CONTAINS SOME KIND OF ULCER HEALING FACTOR, WHICH HAS A GOOD THERAPEUTIC EFFECT ON ULCER, ACCELERATES FACIAL HEALING AND IS AN EFFECTIVE FOOD FOR STOMACH ULCER PATIENTS. MORE CABBAGE CAN ALSO PROMOTE APPETITE, DIGESTION AND CONSTIPATION. THE PICKLES ARE CALLED PICKLES IN PUMMI. THEY HAVE A SHORT PICKLE CYCLE, USUALLY LASTING ABOUT 10-15 DAYS, AND CAN BE PICKED UP FOUR SEASONS A YEAR, WHICH IS EASY TO MAKE. THE PICKLES ARE SCAVENGERS, WHICH WASH AND SCAVENGER A LITTLE BIT, AND THEN PUT THEM IN THE EARTH FLOOR, POUR THEM INTO THE OPEN WATER, AND PUT THEM IN SALT, AND THEN PUT THEM WHERE THE SUN CAN GET THEM, SO THAT THEY CAN HEAT UP AND FERMENT ACID, A PROCESS THAT TAKES ABOUT A WEEK TO OPEN THE ALTAR AND PUT SOME RICE SOUP IN IT THAT SMELLS BETTER。