Once the water on the vegetables dries up, we can start pickling them.
The jar should be washed clean and dried for later use.
Put star anise and cinnamon into a pot, boil together with fresh water.
Once the water has cooled, pour it into the dried jar.
Add salt, white wine, a small amount of sugar, garlic, ginger slices, and a few chili pieces.
When the vegetables are drained, place them in the jar to pickle.
Cover the jar, and pour water at the jar's mouth to seal it, preventing air from entering.
After about ten days, it can be opened to eat.
The method for making salted vegetables is different; no water is needed. After draining, mix the vegetables with salt and seasonings, place them in the jar and seal it. However, it takes longer, about a month before they can be eaten.
Whether it's salted vegetables or pickles, nitrite levels peak in the first few days, then decrease, so eating them too early is not good for health.
