The two people who were resurrected in the space with full blood slept the next day, and when the two came out, the people in the front yard had already gone to work.

Not only the two of them, but everyone else in Aunt Huang's team happily watched the others go to work, clean up the untidy vegetable patch at home, or prepare for this year's winter storage.

In the morning, Ming Dai boiled medicine for Zhou Sinian in the space, and made some sandwiches by the way, and the two ate them in the space.

After eating, Zhou Sinian also commented that it was not as delicious as steamed buns with meat, and Ming Dai agreed.

Coming out of the space, I obviously felt that today was colder than yesterday, and now Mingdai was a little sympathetic to the person who was going to wash the radish today.

Today's task for the two of them is to dispose of the radishes and cabbage they brought back.

Ming Dai planned to pickle the 500 Chinese cabbages, except for the 200 that were set aside for food and put them in her space warehouse for freshness.

Half of it is made into sauerkraut according to the method of the Black Province, and the other half is made into spicy cabbage.

After listening to Ming Dai's description of the spicy cabbage, Zhou Sinian's eyes lit up, and after drinking the medicine, he began to urge Ming Dai to work, and Ming Dai sent him to brush the grinding plate, and his ears were quiet for a while.

Seeing that he was doing a good job, he was very satisfied, and he took out all the drying mats and sieves he bought at Liu Dazheng's house.

Finding a wooden plank, washing it and putting it on a drying mat to dry, she began to prepare the pickled cabbage.

Every household here accumulates sauerkraut, and the technique is similar to that of Aunt Huang in the drying field, Ming Dai looked up the encyclopedia in her brain and chose another method.

Taking advantage of Zhou Sinian's efforts to brush the grinding plate, she boiled a large pot of boiling water and rinsed all the large sand jars prepared in advance.

Add water again, set up a stick of wood and burn it, and start preparing the cabbage.

Let Zhou Si start to fetch water, she began to wash the cabbage roots, rinse the yellow leaves and soil, and put them on the mat to dry.

Zhou Sinian took a kitchen knife to prepare, she handed over one, he cut a knife, and then divided the cabbage into two and put it aside to control the water.

The two of them were very fast, and after a while, 150 cabbages were ready.

Carry the cabbage to the kitchen, put each cabbage in a pot of boiling water for a minute and take it out, hand it to Zhou Sinian to the well to cool the water, and then put it on the drying mat to control the water and drain it.

After all the cabbage is processed, Ming Dai sprinkles a layer of salt at the bottom of the jar and covers it with a layer of cabbage, all of which are crisscrossed and placed layer by layer, just filling a jar.

Finally, put a large stone that has been cleaned a long time ago, press it tightly, cover it with a clean cage cloth, tie it tightly with a rope, put it in the shade of the kitchen, and wait for time to ferment.

Zhou Sinian had already pickled such sauerkraut in the drying field, and secretly tasted it in the middle, it was salty and salty, he didn't like it, and he was more curious about the spicy cabbage described by Ming Dai.

According to the recipe in her head, Ming Dai took out a bag of peeled garlic from the warehouse, more than a dozen old gingers, chopped them and put them on the grinding plate, and taught Zhou Sinian to push and grind, she filled, Zhou Sinian pushed and grinded in a whirlwind, and soon ground out the garlic and ginger.

Take out a large basin, pour in three large bags of chili noodles and 4 bags of fine salt, take into account the taste of Zhou Sinian, add two more bags of sugar, and stir well.

Zhou Sinian looked at the red piece, and when Ming Dai went to cook glutinous rice noodles, he secretly tasted it, and was instantly spicy and stuck out his tongue, very doubtful that the spicy cabbage described by Ming Dai was really delicious.

Ming Dai didn't care about him, poured the boiled glutinous rice flour paste into a large basin, added minced ginger and garlic and stirred well, and finally added the shredded pears, shredded white radish, leeks and shrimp paste.

By the way, I turned over the fish sauce that I didn't know when I bought it, poured it in, and stirred well.

At this time, the sauce smelled very fragrant, and Zhou Sinian slowly rubbed it over again, stretched out his hand to grab a handful, but was ruthlessly slapped away by Ming Dai.

"Cut the cabbage!"

Aggrieved Zhou Sinian unwillingly glanced at the big basin full of sauce, and went slowly.

Ming Dai found another big pot, put half a basin of water, added two large bags of coarse salt and stirred to dissolve, and pressed all the cabbage cut by Zhou Sinian into it to marinate for a while.

After dealing with these, Ming Dai looked at the time, and it was noon soon.

She called out to Zhou Sinian, who was gnawing on cabbage leaves: "Go, light the fire, cook!" ”

Zhou Sinian immediately stood up and rushed into the kitchen.

Considering that he has been very well-behaved in the past two days and has worked hard, Ming Dai plans to cook him something delicious.

took out the skin jelly she made in the space and cut a plate, then took out the pork belly, boiled a few eggs, and stewed a pot of braised meat in a small pot.

At noon, eating cold skin jelly, with braised pork rice, even Ming Dai also ate a full bowl of sea, and she didn't want to move for a long time.

Zhou Sinian was even more terrifying to eat four bowls, if Ming Dai hadn't stopped him, he could have eaten another bowl.

Ming Dai looked at his already obviously bulging belly, and was really afraid of blowing him up, so she hurriedly put the rest of the braised pork into the space.

Zhou Sinian licked the bottom of the bowl unsatisfactorily, and went to wash the pot and brush the dishes.

Ming Dai sat slumped in the warm kitchen, looking at Zhou Sinian who was working happily, and felt that this kind of life was also very good, much better than the lonely self in the previous life.

After the lunch break, the cabbage is almost pickled, scoop up the cabbage, press the water, and put it in a large pot to make the sauce, and smear it inside and out.

This step was done by Ming Dai, Zhou Sinian was very resistant to her action of rubbing her hands on the cabbage with sauce, and she was happy to eat the tender cabbage heart that Ming Dai had smeared with the sauce for him.

After wiping the cabbage, put it in a large vat, press the stone, and put it in the shade of the kitchen, and the work of pickling the cabbage is complete.

After all two things were done, Ming Dai looked at the time and thought about disposing of the turnips.

Ming Dai deliberately left unwashed radishes, with mud, which is easier to preserve, but can't be placed outside, and the radishes are easy to chaff.

A piece of land was enclosed near the corner of the front yard, and Zhou Sinian was asked to dig a half-meter-deep soil pit, put half of the radish in it, and then cover it with soil, so that even after a winter, the radish would still be crisp and would not be wrinkled at all.

The remaining half, Ming Dai put it in the space warehouse and put it together with the cabbage, planning to eat it as you go.

After finishing the work, seeing that there was still time, Ming Dai planned to go to the mountain with Zhou Sinian to see if she could find something to eat.

Carrying the steaming sugar fried chestnuts, the two locked the door and walked in the direction of Wild Boar Ridge.