I spread the leaves in a wide place and stack them on top of each other. If there are, let’s put them in barrel-shaped buckets.
After arranging, let’s add 2 handfuls of leaf salt on it and when there are light bubbles in the water, let’s wet the leaves immediately.
Let’s put the stone we washed and bagged on the leaves, lock the mouth of the barrel and let it sit for 2-3 days so that water can come all over the leaves.
At the end of 2-3 days, the leaves will come out in a yellowish way. Let’s put the leaves in a clean bag and let the excess water flow. Let’s put the sacks in perforated crates and wait for the water to flow.
Take the leaves that have completely released their juices in a large bowl.
Let’s sprinkle leaf salt on the bottom of the 5 kg can. Let’s fold the leaf stack in half and salt the stems and start placing them in the bin.
I press and string each leaf. When the drum is full, let’s turn the can upside down and let the excess water out if there is any.
Let’s put the freezer bag on the top with the back of the spoon. Let’s close the bottle tight.
8 drums come out of 30 kg of leaves. Let’s keep it in a cool and sun-free place. Bon Appetit.
Abbas Jahangir
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