According to one person in the field named Hung, the conventional way to make stinky salt brine is to use ten or so vegetables--such as wild amaranth, bamboo shoots, mustard greens, winter melons, ginger and Szechwan pepper--pickle them with salt and let the brew naturally grow stinky and fermented, becoming the fermenting broth.
據洪姓業者表示，純正古法製造的臭滷水，是以野莧菜、竹筍、菜心、冬瓜、薑、花椒等數十種蔬菜，加鹽醃製，讓它自然生臭、發酵，而產生的發酵水。