Chinese cabbage weight

Recipe practice:

1. The pedicel of Chinese cabbage is cross-shaped with a depth of 10 cm.

2. boil a pot of water. After the water boils, put the head of Chinese cabbage in the water and scald it for about ten seconds.

3. Put the Chinese cabbage flat, rotate it for a while and take it out.

4. Put it into a container and inject raw water until it covers the Chinese cabbage. It is better to have rice washing water, which is easier to ferment.

Leave it for about three weeks and you can make sour cabbage. Cold or hot weather will affect the maturity time.