Pickles

1

The cabbage wash is clean and shredded。

2

Carrot grazes

3

The mustard leaves were purified and plattered together in a pot, salted and evened with hands。

4

Pixie。

5

In small cans, preferably pottery or glass。

6

It must be about 20 degrees. Just put cold water on it. Just wait till the soup comes out。

7

It can also be covered with cloth or with plates. Wait for the fermentation for at least seven or eight days. We're in a cold room now, less than 20 degrees and half a month。

8

It's finished. You have to mix it with clean chopsticks every day. Or there'll be white foam on the surface。

1. You can switch to various vegetables; celery, different types of radishes, and Chinese cabbage are also commonly used and taste delicious. 2. You can add a bit more salt later. Four spoonfuls of salt were definitely enough for my small jar; any more would make it too salty. Three spoonfuls might make it slightly more sour. Adjust the amount according to the quantity of vegetables. 3. For the amount of vegetables, I used half a cabbage, three radishes, and a handful of mustard greens. That was enough to fill a small jar. 4. The jar has a diameter of less than 10 centimeters and a height of around 20 centimeters.