Spicy and sour pickled vegetables

Soak the fresh garlic chives in water for a while, then wash them clean.

Drain the water from the cleaned arrowhead bulbs.

Drain the water from the Chinese flowering cabbage bulbs into a bowl, add an appropriate amount of salt, mix well, and marinate for five hours.

Wash the ginger thoroughly and slice it for later use.

Wash the chili peppers clean.

Take an appropriate amount of chili peppers and crush them with a blender, add a little salt, and set aside.

Pour out the water from the pickled Chinese flowering cabbage, and add an appropriate amount of sugar, ginger, chili sauce, and dried chili powder.

Start stirring until evenly mixed.

Find a sealed jar, clean it, put the Chinese scallions inside, and it can be eaten after half a month.

Pickled leeks.

Sour and spicy, appetizing.

Successfully produced.