1. Wash the Chinese cabbage and cut off the pedicle. Cut in half in large batches and block in small batches. Because you want to pickle cabbage better, you need to increase the contact area, cut it in half, divide it into four parts, and divide it into several parts if the quantity is small;

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2. Add enough water to the pot to boil. Blanch the cabbage stalks for 65,438+05 seconds, and then put them all in the blanching for 65,438+00 seconds until Microsoft turns green. Blanching Chinese cabbage can make pickled Chinese sauerkraut marinate in place faster, and the stem is hard, so blanching should be done first, but it should not be too soft as a whole;

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3. Put it into a vat that has been washed and dried, compact a layer of cabbage with a layer of coarse salt, and press it with a big stone or heavy object that has been washed and dried for one day. Note that there must be a layer of salt and a layer of cabbage, and each layer should not be added more, so as not to be too salty, just eat it for one day;

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4. Boil a pot of hot water, add fennel and pepper 10 minute, add a spoonful of salt to cool, pour it into a vat without cabbage, seal it, and marinate it for 1 month. Boil water here to sterilize, then add salt and cool it and pour it into Chinese cabbage to prevent it from rotting. Generally, it can only be eaten after pickling for more than 20 days.