1, buy leaves that turn red and yellow, cut off the roots, wash and dry; 2. Wash and dry the cutting board, kitchen knife and all related utensils; 3. Chop the dried sherry red, put it in a large basin, and evenly sprinkle salt and pepper into the sherry red; 4, the following is the living power, rubbing the snow red with both hands, paying attention to the inspection during the rubbing process, and stirring the snow red and salt evenly until it becomes dark green salt water; 5. Shred onion, ginger and dried red pepper, mix them with kneaded sherry red and put them in a jar. 6. 10 days later, the pickled sherry red can be eaten. Pickling skills: 1, when pickling Shirley red, all utensils must be washed clean, without any oil; Don't have any skin care products when washing your hands, or the pickles will be broken; 2. The ratio of salt to vegetables is 65,438+00 kilograms of Sherry Red 6. Some people use large grains of salt from pickles, but I always use refined salt, which is also quite good. 3, onion ginger pepper is seasoning, measure yourself. When filling the jar, press the plate tightly with your fist. You will find that the more you press it, the more water comes out of the dish, which is the best. After the jar is installed, the water for kneading vegetables must be poured into the jar, so that the vegetables will be pickled and have a long shelf life, which can be eaten until the next year's wheat harvest.