2. Remove the roots and inedible parts of the cabbage, wash it, and control the moisture.

3, take a small cylinder, wash, wipe dry water. Spread the cabbage flat in the jar, sprinkle a layer of pepper and salt (mix pepper and salt together), then spread another layer of cabbage and sprinkle another layer of pepper and salt until the cabbage is pickled, and sprinkle more pepper and salt on the top.

4. Pour the jar once the next day, and then pour the jar once every two days. After pickling for half a month, it can be eaten. The purpose of emptying the jar is to remove the spicy taste of the cabbage. This pickled cabbage is characterized by its green color and salty but not sour taste. After half a month, it is still bright green. It will turn dark green after a month of pickling.