Without a water inlet, it is impossible to eat pickles after three years. The pickling method of pickles is to put dried vegetables into an oil-free basin, pour salt in several times, rub vegetables like washing clothes, rub salt evenly, so that each piece is evenly covered with salt! Pour the wine in several times and stir 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, but not too salty. Less wine is not as good as more, so it plays a bactericidal role.
Put the kneaded vegetables in a dark feng shui jar. This jar is going to be opened three years later, so the jar mouth is sealed with thin yellow mud and then sealed 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!