Rebirth, end of the world, time travel, escape famine, make money!

Liu Caixia rested for a while after dinner before going out to buy Wagang.

She also needed to look into buying some things to hold the braised meat, a large plate, and some more oil paper bags. There were plastic bags in Xiaolu's space and they couldn't be taken out and used.

Worry!

Some people here also use lotus leaves or some large mulberry leaves to wrap things.

Oil paper bags are rare and high-end goods, not something that ordinary shops can afford.

There is also a kind of cheap straw paper that can also be used as wrapping paper, but it is not suitable for braised meat and pickles.

These two things, one contains water and the other contains oil.

So packaging is a problem. We can’t just use bowls, as the cost would be too high.

It was a rare winter afternoon and the sun came out today. The pedestrians on the street were basking in the sunshine and looked warm.

The whole street became warm.

Liu Caixia felt particularly warm as she walked on the street. She came to a grocery store and asked about the price of oil paper. She bought large sheets of oil paper. It was indeed not cheap, but it was still much cheaper than rice paper. After all, the production process of oil paper is a little rough, and the expensive part is the extracted vegetable oil.

Liu Caixia didn't know what the vegetable oil was extracted from. Looking at the color of the paper, she could tell that the pulp was extracted very roughly. Anyway, she didn't understand and didn't know how to do it.

Maybe you can ask her father later and he may know.

If I could make paper myself, I would be rich.

I bought two dozen oil papers and took them home to cut them into suitable sizes. If I cut less, it should be able to last for two days.

If you do business with these raw materials, you still have to find ways to reach long-term cooperation, stabilize the supply and save costs.

I went to a porcelain shop and bought two medium-sized Wagang porcelains, as well as some bowls and plates.

"Boss, I want to order a batch of pottery jars, can I?"

"Sure, ma'am. What style do you want to order? What size, thickness, etc.? How many do you want to order? I'll give you a price."

Liu Caixia thought that if the kimchi business was good, she could pack it in ceramic jars and sell them one by one to wealthy people or officials.

During the Chinese New Year, you can also make it into a gift box and give it to others. Although it is not an expensive item, it is very practical. After all, it is food that every household needs to eat.

Liu Caixia roughly described the style of the pottery jar: "It's about this size, with a lid on top." After the two of them demonstrated and communicated, the shopkeeper understood the general meaning.

"I'll have our master come out. You can describe it to him and he can draw the shape right away. If there's no problem, we can make it to order."

"Row."

Finally, Liu Caixia ordered one hundred pieces and negotiated the price to be sixteen cents each.

The clay pot is quite large, and should be able to hold about one and a half kilograms. Anything larger is just waste material, but it is much more convenient to make.

The price is acceptable.

After paying the deposit and adding the money I spent on the Wagang and Wanpan I had bought earlier, I spent more than six taels of silver.

The shopkeeper promised to arrange for someone to deliver the goods to her home immediately, and then Liu Caixia left.

Liu Caixia weighed the few taels of silver left in her hand and realized that she really had no money left.

I hope to get good feedback tomorrow and then start the business.

Of course there is no problem. She is very confident in her braised dishes and kimchi.

After I came to terms with it, I went home happily.

When I got home, I saw Grandma Li still washing pig intestines. The water in the basin was very clean and it looked like she would be done soon.

"Auntie, you washed it very clean!"

Liu Caixia looked at the white pig intestines and found no black spots when she turned them over. She praised them generously.

"Hehe, I've also washed a lot of pig offal. Although our family was well off before, we couldn't eat meat every day. I don't mind these pig offal, it's better than eating bran and vegetables. We often bring these back home to eat."

"Okay, I'll prepare the seasonings and marinade right away, and we can start cooking soon. Everyone can try it tonight."

Liu Caixia first took out the garlic she had bought, cleaned it out clove by clove and placed it on the chopping board.

He raised the kitchen knife and started smashing the garlic cloves. After all the garlic skins were flattened, he began to peel them.

Liu Xiaolu, Li Yao and Li Wan'er also came to help, and the job of cleaning the pig offal was left to Grandma Li alone.

With strength in numbers, a pot of garlic was peeled quickly.

Liu Caixia patted the Jerusalem artichokes that she had saved before, cut them into slices, shreds and chopped them for later use.

Prepare the chopped chili in the same way.

Then put the chopped ginger, garlic and chili into a large bowl and mix well. You should also add shredded onion, applesauce, fish sauce and some other seasonings.

But they didn't have any at the moment, so Liu Caixia poured some of the vinegar she bought into it, added some sugar and stirred it evenly to make a seasoning sauce.

The cabbage is cut into four pieces or in half. In order to make it easier to sell, it is better to cut it smaller. This will ensure that the cabbage can be evenly exposed to the seasoning sauce and it does not need to be marinated for too long.

Then, spread the prepared seasoning sauce evenly on the cabbage, one piece at a time. Then, pile the cabbage neatly and put it in the prepared Wagang.

You can take it out and eat it after one to two days. This time the cabbage is cut smaller so that you can take it out and eat it as soon as possible.

After the kimchi is ready, start making pickled radish.

It takes less time to pickle radishes. You can eat them tomorrow morning after soaking them today.

First, the radishes had been washed and peeled by Mrs. Li, and then cut into pieces of appropriate size.

Liu Caixia asked her to put the chopped radish into a container, add some water and a little salt, stir it evenly and let it sit for a while to remove some of the spicy taste in the radish.

Liu Caixia went to take a look and found that the radish had more moisture after soaking, so she took it out and set it aside.

Next, I prepared some seasonings and spices for kimchi. I had a lot of seasoning sauce left from making kimchi, so I made some extra to save for making pickled radish later.

Liu Caixia quietly asked Liu Xiaolu to take out a can of wild pepper that she had collected before, pour it into the sauce and mix it evenly.

Wild pepper is the essence of pickled radish, but unfortunately I didn't collect much of the seasoning before, so I have to find a way to find wild pepper seeds in the future. I went to the pharmacy but couldn't buy Sichuan pepper, so I didn't put it in.

Mix these seasonings and spices together, stir well and set aside.

Then, put the processed radish into a sealed container, pour in the prepared seasoning and spices, stir evenly and seal it. Put the container into the large wooden basin that has been prepared long ago, which is filled with water to cool the soaked radish. Let it stand for a while to allow the radish to fully soak in the seasoning so that it can absorb the flavor.

You can enjoy the delicious pickled radish tomorrow morning.

In modern times, the prepared pickled radishes are placed in the refrigerator. When taken out, they are icy and crispy.

Now that there are no ice-making materials, we can use cold water to cool down, which can still achieve some effect. After all, the weather in winter is still very cold.