Appetizer - Homemade Pickles

Prepare the necessary vegetables. If you have cucumbers, carrots, and Chinese cabbage at home, you can add them all.

Prepare the necessary seasonings. If you have garlic at home, it's best to add some. At this step, you can slice it and set it aside.

Cut the large radish into thin slices.

Cut the cabbage into pieces and place them in an oil-free bowl. If you have other vegetables, cut them into pieces or strips of similar size as well.

Sprinkle all the seasonings. It is very important that not only the inside of the bowl, but the entire process, should be kept oil-free.

Put on gloves or a plastic bag, and start rubbing the vegetables. Rub in the salt and sugar until they are gone.

After kneading for a while, the vegetables start to release water. Keep kneading until the vegetables in the bowl seem to be reduced by half and a lot of water has appeared in the bowl.

Cover it with plastic wrap and place a heavy object on top of the vegetables. I found a large milk bottle filled with water.

Press it overnight, or for more than 8 hours, and you will see the water in the basin increasing.

Put all the pressed vegetables and the water into a sealed container or a sealed jar at home. The jars that are wide in the middle and have a narrow mouth are the best. In general, the water released from the vegetables just covers the vegetables in the jar.

Place the sealed box or jar in a cool place in the kitchen, and it will be ready to eat after sealing for about ten days to two weeks.