Red pickled vegetables

The mention of red pickles with unique local characteristics reminds us of the distant past related to it. In the vast desert, there are several people in shabby clothes. There are no people, no roads, they rely on experience, cut the direction, over a sand dune, and over a sand dune. When the sun sets, they will stop their tired steps, eat a bite of fried noodles and chew a pinch of red pickles, and sleep with the stars after nightfall. So far, farmers have been eating red pickles. Even children who go to school in rural areas often put it in their pockets as snacks. Red pickles are very salty, and can be eaten dry or soaked. They are particularly chewy. Red pickles are light. Red pickles weighing about 0.5 kg are as big as four or five apples. If you eat them as pickles, one person can eat them for dozens of days. Red pickled vegetables are a kind of food to help the poor in the season when green and yellow are not available. Therefore, farmers in poor mountainous areas have to make red pickles every year. After the autumn harvest, cut cabbage, radish, turnip and taro into filaments and marinate them. In the following spring, when it is dried quickly, it is cooked with the original soup (sour salt soup), kneaded into a ball, and dried in the sun, which becomes a reddish brown pickle. When eating, break it up and soak it in rice soup or appropriate amount of boiling water, which is not hard at all.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)