1, prepare non-ferrous aluminum containers, such as plastic barrels, jars, cylinders, etc.;

2. Wash the cabbage and put it in a container after removing the old leaves, and adjust the position to place it as closely as possible;

3. Fill it with boiling water, add a little salt selectively, and press the cabbage with stones to ensure that the water overflows the cabbage;

4. Seal the cover tightly to achieve the effect of being isolated from the air;

5. Keep it in the environment of 10 to 20 degrees for more than 20 days, and try to avoid the failure of curing due to too high or too low temperature.

Sour cabbage, also known as pickles and pickled vegetables, is made of Chinese cabbage or cabbage and other seasonings, soaked and fermented by lactobacillus, and has the characteristics of sour, sweet, crisp and spicy taste.