Spicy pickled Chinese cabbage

1. Prepare the materials in the picture (if you have tender ginger in summer, it's better, if not, I'll use old ginger)

2. Ginger and vegetables, wash them clean, air dry the water

3. Cut the dried ginger slices and vegetables short and put them in a basin

4. Add 50 grams of salt, stir evenly, marinate and soften

5. Pickled vegetables

6. Add 300 grams of spicy sauce

7. Add an appropriate amount, about one small bottle cap, to a 56 ℃ pot head and stir well together

8. Put it in a sealed jar and marinate for 3-5 days.

9. Finished product drawings