Homemade Tangy Pickles

Choose choy sum that is uniform in size; pick the long ones, because we only eat the stems, so don't choose the short ones.

Break each vegetable apart and hang it on a rod or string to dry for one day. It’s okay when the skin is slightly shriveled, but not too much. The texture should remain somewhat crispy.

Take down the dried vegetables, pick out the yellow and bad parts, pull off the leaves, leaving them bare like this.

Start by washing clean with clear water

After washing clean, drain the water and cut into small pieces about 1 centimeter long.

Sprinkle salt to marinate and draw out the water, then pour out the water {I mix the salt evenly and then put a little in my mouth to taste it; if I think it's too bland, I add a little more}

Chop ginger, garlic, and chili, and mix evenly with the vegetables

After mixing evenly, put it into the jar and press it firmly.

Use a rolling pin to press firmly

After pressing it well, press some stones inside, and then seal it with plastic wrap.

Cover with a lid, place in a cool and dry place, and it can be eaten after one month.