The practice is as follows:
1, Chinese cabbage is cleaned and exposed to the sun.
2. It takes about 3 or 5 days to dry the cabbage until there is basically no water.
3. Chop the dried cabbage, add coarse salt, mix the salt and cabbage evenly, then compact, cover it with plastic wrap, and leave it for another three to five days.
4. Chop garlic, put it in and mix well, then bottle it. When bottling, press it tightly to prevent air from deteriorating. After bottling, wrap it with plastic wrap, tighten the bottle cap and put it in a dry and cool place for at least 1 month.
Note: the container should be free of water and oil.