1
Wash the vegetables with water, hang them in a ventilated place, and dry them. Don't bask in the sun, it will make the leaves dry and brittle, and the leaves will break when pickled. There must be no oil in the pot and hands for washing vegetables. Wash it with detergent in advance!
2
Air drying for 2-3 days is almost enough. This is dried vegetables, don't be too dry. As shown in the figure, it's OK when the leaves wither!
three
Put the dried vegetables into a large oil-free basin, pour in the salt several times, rub the vegetables like washing clothes, rub the salt evenly, and let the salt stick to each piece evenly! Pour the wine in several times and mix well! I bought 12 Jin of vegetables, and used more than 5 Liang of salt but less than 6 Liang. I didn't weigh the salt on purpose. Just taste it after kneading, not too salty! Less wine is not as good as more, so it plays a bactericidal role.
four
Rubbing green vegetables
five
Put the kneaded vegetables into the dark feng shui jar, and it will take three years to open it, so seal the jar mouth with thin yellow mud and then seal it with plastic bags to prevent the yellow mud from becoming too dry! If you wait until next year, seal the altar with water! Put the jar in a sunny place at home to dry!
six
This time 12 kg is divided into 2 altars. The big altar will open in three years, and the small altar will open next year! The whole process? No oil, this is very important, you can't have any oil, otherwise it will decompose, remember!