Pickled Vegetables ~ Stone Vegetable Version

Sea kale, also called hanging basin grass, is delicious whether stir-fried or served cold, and has the effect of clearing heat and relieving fire. It is also an excellent ingredient for making brine. I plan to grow a pot at home, which can be both ornamental and edible.

There are many ingredients for making pickled vegetables: feather celery, Western celery, bok choy, Chinese cabbage, radish leaves, cabbage, and you can also use wild vegetables as raw materials, such as shepherd's purse, dandelion, kudzu grass, alfalfa, and stone vegetables. Stone vegetables are very tender and clean; soak them in lightly salted water for 20 minutes, then wash and drain them.

Dissolve the flour in clean water, bring a pot of water to a boil, pour in the stirred flour mixture, and cook until it boils.

Add the stone vegetable, blanch for 20 seconds, and stir with chopsticks to ensure the stone vegetable is heated evenly.

Let it cool, add the ferment starter, and for those who like it sour, add vinegar.

Scoop both the vegetables and the soup into a vessel filled with starch water and seal it tightly. Keep at room temperature. By the next day, when the vegetable leaves turn yellow and the soup becomes sour, it is ready to eat.

After cooling completely, put it into a bottle and store it in the refrigerator, which can keep it from spoiling for a long time.

Leave some of the brine in a bottle for the next time you make starter.

Just scoop it out and eat it; in the morning, it's already cornmeal porridge, Mrs. Mei.

This is brine made with celery.