1, prepare cabbage first, which is white and sweet. If you like to eat, you can prepare more cabbage and pickle it more. Wash the cabbage for later use.

2. Then cut the cabbage into shreds.

3. After cutting a cabbage, put it in the pot and sprinkle a little salt on it, not too much. If there is too much salt, it will become salted cabbage. Sprinkle some salt on it after cutting and let the cabbage marinate.

4. Cabbage will shrink a lot when salted, and a large pot of cabbage may have only a little left in the end.

5. Finally, squeeze the cabbage by hand to squeeze out the water, bottle it and put a spoonful of white vinegar. Cover it and put it in the shade. You can eat it in seven days.