Ingredients: Chinese cabbage, salt, aged vinegar and pepper.

Practice: 1. Wash the cabbage, then peel off the old leaves and cut off the roots.

2. Divide the Chinese cabbage into two or four petals in the middle and boil the water.

Blanch the cut cabbage in boiling water for one minute, then take it out and soak it in cold water.

4. After soaking, take it out and put it neatly in the pickling tank. Sprinkle a layer of pepper noodles, salt and vinegar, then put stones on the cabbage and pour water into it.

5. Make the water surface submerge the raw materials about 1 cm, and the curing time changes with the external temperature. When the temperature is high, the curing time is shortened until there is a strong sour taste in the tank.

6. In this way, sour and delicious sauerkraut is ready.