Exclusive Pickled Chinese Cabbage

Pick off the vegetable leaves and wash them clean. Make a cut in the middle of the leaf to separate the stem and the leaf. Place the stems and leaves in different bamboo baskets, and put them beside a fan to dry until the vegetable skin is slightly wrinkled.

Put the salt and seasonings together, stir-fry lightly until fragrant, and then let cool.

Then spread a layer of the connected seasoning on each stalk and leaf, rub a few times to let the flavor soak in, and then stack them up.

Pour the Erguotou into a large bottle, rinse the inner walls, and then discard the remaining alcohol.

Lay the jar horizontally, stuff the soaked vegetable leaves into the jar, cover it with a lid, and those with poor memory can attach a label to write the date. Observe after two weeks to see if the vegetable leaves have become soft and translucent. If not, wait another week or so until they become soft and translucent, then you can take them out of the jar and pour the water into a bottle and put it in the refrigerator.