First of all, split the cabbage in half, if the cabbage is big, split it into four and a half, and then dry the chopped cabbage for two days. This can play a role in sterilization, and it is not easy to rot when pickling.

First, break the dried Chinese cabbage piece by piece, then spread it in a food plastic bag, and spread a layer of salt.

After the cabbage leaves and salt are placed, add a spoonful of white wine, which can sterilize and prevent rot.

Tie the plastic bag and put it into the basin, then pour clear water into the basin until the plastic bag is submerged, and press a heavy object on the plastic bag to make the clear water slowly invade the plastic bag. Just leave it for a while. The curing time is related to the temperature, and the higher the temperature, the shorter the curing time.

After pickling, take it out and rinse it with clear water. This practice is very simple and will not rot, and it is very suitable for people living in cities. Like a friend to give a little attention, trouble everyone!