How to make Hakka Shuillu Cuisine (pickles)
In my hometown, we call it Cantonese cabbage. We buy it in the market, wash it, and let it cool on the balcony until it gets a little wrinkled.
I’m not sure if I’m going to be able to do that, but I’m going to be able to do that, so I’m going to be able to do that.
I remember my mom also has a practice is: the sun-dried vegetables chopped, add salt pinch pinch, with two plates heaven and earth cover like cover, that night to do, the next day at noon you can eat, eating will still be a little choking nose, but quite special, also delicious ( `・ω・) `hey!
Soak in salt water for two days, the color turns yellow can be, mom said salt water without replacement, as to why, forgot to ask, hahahaha
You can soak it longer if you want some acid.