In the harvest season of heading cabbage, remove the residual roots and rotten leaves from the cabbage that is not tightly wrapped or tightly wrapped, wash it, and cut the cabbage into two halves or four halves.

Boiling water 1 ~ 2 minutes to about five ripe, cooling with cold water, then alternately arranging them in vats or urns layer by layer, pressing clean heavy stones on them, pouring clean cold water, pickling vegetables for about 25 cm, preferably turning them once every few days to make the fermentation uniform, which takes about 10 ~ 15 days. Pickled sauerkraut should be kept in a cool place. If it is sticky, slippery or rotten during curing, it can be washed with clear water, then drained and replaced with clear water to continue curing.