(1) The pickling method mainly uses high-strength salt solution to preserve vegetables and enhances the flavor of vegetables by pickling.
(2) The brewing method utilizes lactic acid bacteria to ferment lactic acid from the internal sugar of vegetables under low-concentration salt so as to achieve the purpose of storing vegetables. And give the vegetables a special flavor.
(3) Sauce-making method After salted vegetables are immersed in the sauce for pickling, the flavor, aroma, color, and nutrients of the sauce are infiltrated into the vegetable tissue to increase its flavor.
(4) Sweet and soured vegetables After being salted, the vegetables are immersed in a prepared sweet and sour liquid to make the products sweet and sour, and to preserve vegetables using the antiseptic effect of sweet and sour sauce.