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. Cut the cabbage with a blade if it is too thick.

Step 2, sprinkle a little salt into the shredded Chinese cabbage and mix it. There is not much salt, not pickled vegetables. A Chinese cabbage almost uses about15g of salt.

Step 3, pickle the shredded Chinese cabbage for about ten minutes, put it into an oil-free and waterless glass bottle, and pour the salted water into the bottle.

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

Step 5: In almost a month, the lid was opened and sour Chinese cabbage was ready.