Jusai for the winter
Before using jusai, rinse thoroughly from salt. Dzhusai can not only be salted, but also frozen and dried.
Prepare all the necessary ingredients for making jusai for the winter. Sort the onion, rinse and let dry.
Roll small bunches into balls, starting from the base. Sprinkle salt on the bottom of the dish and lay the balls of jusai tightly, sprinkling with salt.
Place a load on top and leave for a day at room temperature.
Pack the jusai tightly into a clean, sterilized jar, along with the salt and juice. Close the jar tightly and store in the refrigerator.