1. Wash and break cabbage, wash and cut celery, wash and shred carrots, put all into a large basin, add 4 tablespoons of salt and marinate for 2 hours, knead once every half an hour on the way to ensure that each leaf is marinated until slightly transparent .
2. The marinated vegetables are squeezed out and put into the bottle to taste the saltiness enough, which determines how much salt should be added in the next step.
3. Boil the juice: turn the oil to a low heat and add the star anise. Fry the peppercorns until they are fragrant. Add the appropriate amount of soy sauce, salt, taste the salty taste, a little sugar, and finally add the spicy millet and garlic, turn off the heat and let cool.
4. Pour the boiled juice into the bottle, stir evenly with the vegetables and serve. You can eat it directly. Put it in the refrigerator and keep it overnight. It can be stored for a long time after being sealed.
Tips:I used to clean the vegetables and bottles and dry them when my mother was pickling them. I’m lazy and didn’t dry them. Anyway, I put a small jar into the refrigerator and eat it for a few days, I hope it won’t affect ☺️
