materials:

1, 1 cabbage about 2kg, salt 51g

2, small pepper 12

3, pickling water materials: salt 15g, sugar 15g, cold boiled water 511ml

4, spices, star anise 4-6 each, and pepper 1/2-1 tbsp

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2. Put the small pieces of Chinese cabbage into a clean basin, sprinkle a handful of salt evenly for each piece (1/8 Chinese cabbage), and repeat until all the Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Finally, put a clean and oil-free plate on the top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to make the cabbage soft and come out. Remember to turn over the vegetables every 1 hours, from bottom to top.

3. Pick up the Chinese cabbage with softened water and reduced volume by almost half, or pour it into a clean and oil-free cooking basket to dry the water, squeeze it gently, and then put the Chinese cabbage pieces, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3111ml.

4. Pour the fully mixed pickled water into the fresh-keeping box. The pickled water must fully cover the Chinese cabbage pieces, and it is best to exceed the vegetable surface by 2cm.

If you want to pickle Korean kimchi, you can just change the pickling water into kimchi sauce. Please refer to the kimchi sauce method in simple Korean kimchi.

5. Press a small porcelain or plastic plate on the dish to prevent the dish from surfacing. Pay attention to all utensils without oil, or the cabbage will rot.

6. seal the jar, put it in a warm place indoors and ferment for 48 hours, then put it in the refrigerator and continue to ferment for more than 2 weeks, so that it can be fully sour before enjoying.

7. Remember to use clean chopsticks without oil when taking sour cabbage. A small part of the leftover fermentation juice can be added to the new pickling water, which can accelerate the fermentation of Chinese cabbage.