From the processing point of view, only pickling can properly preserve frozen vegetables. In the absence of electricity, because of the inability of the processing plant to produce, frozen vegetables can be preserved by salt-preserving methods for enterprises or peasant households to survive the more difficult life in early spring, such as Chinese cabbage and cabbage. Radish and so on. When marinating, the maximum amount of salt can not exceed 25% of vegetables (such as marinated 100 kg of vegetables, salt can not exceed 25 kg), the minimum amount of salt can not be less than 10% of the weight of vegetables, according to the local tradition Processing. Pickled vegetables should generally be consumed after twenty days. When pickling, pay attention to people, dishes (to be cleaned), container hygiene, as the temperature rises, pay attention to inverted cylinder.
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