Preparation materials: one Chinese cabbage, appropriate amount of salt, and appropriate amount of cold boiled water.

Step 1: Wash the cabbage, slightly control the moisture and cut it into filaments. If the cabbage is too thick, cut it with a blade.

Step 2: Sprinkle a little salt in shredded Chinese cabbage and mix well. There is not much salt, not pickles. A Chinese cabbage almost uses about 15g of salt.

Step 3: Marinate shredded Chinese cabbage for about 10 minutes, put it in an oil-free and anhydrous glass bottle, and pour salt water into the bottle.

Step 4: When the shredded cabbage is bottled, it should be pressed with chopsticks at the same time. Finally, put an appropriate amount of cold water, cover the bottle cap and put it aside for fermentation.

Step 5: In about a month, the lid is opened and the sour cabbage is ready.