1. After harvesting Chinese cabbage, the old leaves are generally removed, the big ones are cut in half, and the small ones are taken as a whole, and they are slightly exposed to the sun to soften them;

2. Mix the salt into the vat and press it with a big stone;

3. After two or three days, it was salinized and the Dalai Lama squeezed out the vegetable juice.

4. Pour a proper amount of hot rice soup into the jar;

5. After that, add rice soup every day until the vegetable jar has a sweet and sour taste;

6. When the leaves change from green to Huang Shi, you can take them out and eat them.

Note: this pickling method can make the pickled vegetables have good color, fragrance and taste, attractive flavor and endearing.