1, preparation: 1 small crock or glass bottle, 1 000g of green vegetables, 3 tablespoons of Chili noodles (you can choose to put a little Chili powder, add chopped millet spicy, or you can choose not to put any Chili), half a teaspoon of Chili,1small piece of ginger, 30-40g.

2. First, put the vegetables in the sun until they wither, take them back, wash and cut them into sections, and shred the ginger (if you choose millet, spicy, chop them).

3. Put the cut vegetables into a clean oil-free basin and add pepper, shredded ginger, Chili powder and salt.

4. Wear disposable film gloves and gently rub on vegetables to make all ingredients taste evenly.

5. Put the pickled cabbage (which has been rubbed out of water) into a small crock, press it tightly with fingers or chopsticks that are not stained with oil, put it one inch away from the jar mouth (if there is any surplus, put it into other containers), cover it with a piece of plastic paper, and tie the jar mouth tightly with tie wires to isolate it from the air.

6. Every day, or every other day, open the jar mouth, compact the started vegetables again, tie the jar mouth tightly and isolate it from the air until the vegetables turn yellow and sour, and then take them out of the jar and serve them on the table. The whole curing process is based on the climate of more than 20 degrees in Kunming, with 4- 15 days in summer and 10 days in winter.