2. Cut off some leaves outside the Chinese cabbage.

3, cut off the remaining bones, the leaves of the cabbage heart do not need to be cut, washed and cut into strips, chopped, cut into strips is not easy to fall off.

4, sunny days can be dried for two or three days, and the bones can't be completely dried with a little water left.

5. After the dried vegetables are dried in the sun, they are pickled according to the ratio of 1 kg of dried vegetables, 1 half salt and 3 garlic. Dried vegetables can be cut as small as 1~2 cm wide, and garlic can be peeled and sliced and chopped. Then, the dried vegetables and garlic salt are evenly mixed and put into a sterilization tank for compaction and sealing.

6. Store in a cool and dark place. Vegetables are semi-fermented in winter. Fermentation in a jar will lift the bottle cap.