Ingredients: Two Chinese cabbages, an appropriate amount of salt, and several mineral water bottles

1. Choose Chinese cabbage with yellow leaves. The pickled sauerkraut will be golden yellow and green. The pickled leaves are dark in color

Remove the wilted leaves on the outside, and also remove the rotten leaves, otherwise it will easily ruin a bottle...

2. There is no need to wash the cabbage. Blanch them in boiling water and prepare them for shredding. If you want to wash them, be sure to drain them

3. Cut the leaves wider than the stems. It’s okay to cut them thickly. They will become thinner after marinating. Now, cut it as you like, it’s okay if you don’t cut it into the jar

4. One layer of cabbage and one layer of salt. Add the amount according to the actual situation

5. Use salt to get out the water. When the minutes are up, stir it so that each shredded cabbage is evenly coated with salt. Marinate it for half an hour.

6. Put it directly into the bottle; seal the bottle cap tightly. , marinate in an environment with a temperature of 5-15 degrees, and it will be ready in about 20 days.