I went to get off work at the farmers market yesterday afternoon to buy vegetables. I saw many elderly people buying snow red, which reminded me of the late autumn when it was time for pickles. In our lives, pickles also come with the seasons, different seasons pickle different dishes in different regions. The pickling of Xuelihong should first be carried out in the cold season. Many people have different pickling methods, but the amount of salt is enough to be a more critical step. Generally, the brine concentration is not less than 12% and the temperature is low It may be slightly reduced as appropriate, and the pickling time is not less than 8 days, and it should not be too long to avoid the deterioration of the pickled vegetables. If you want to marinate the snow red, of course, you should choose the fresh snow red, remove the yellow rotten leaves, wash and dry the leaves, evenly lay the vegetable layers in the tank, add salt to each layer, press hard, and put salt. Pour the jar once every 3 days, drain all the marinade, put 1.5 kilograms of salt every 50 kilograms, pickle them for 2 months, take them out, cut them into 3 cm pieces of crushed vegetables, put them in a clean jar and compact them. The sherry red preserved by this method can be stored for a long time, and the taste is delicious.

　　However, it is not recommended to take out fresh food for a short curing time. We often say that fresh vegetables contain a nitrate substance. If the amount of salt added during pickling is insufficient and the pickling time is not enough, the nitrate in the vegetables will be converted into nitrite by bacteria. After people eat too much of such pickles, nitrite in the body may convert the low iron hemoglobin that carries oxygen in the blood into the high iron hemoglobin that cannot carry oxygen, which makes people dizzy, dizzy, shortness of breath, chest tightness, etc. Symptoms of poisoning.