1. Remove the old leaves and roots from the cabbage, then divide the cabbage into four parts, rinse it with flowing clean water, and then control the water for later use.

2. Boil the water in the pot, add the cabbage after the water is boiled, scald it for about 5 seconds, take it out to cool, and squeeze out the water after the cabbage is cooled.

3. Prepare a water-free and oil-free bottle, first put a layer of cabbage, then sprinkle some salt, then spread a layer of cabbage on it and sprinkle some salt, so that the cabbage can be mashed at one time, and finally press the porcelain, cover it and seal it for a week. You can eat it.