1, spicy cabbage. First, peel off the old leaves of Chinese cabbage, wash them, cut them into two halves longitudinally, soak them in salt water for 2 days, and take out the dried water. Then boil pepper, garlic, ginger, etc. into spicy juice and put it in the Chinese cabbage sandwich. The amount of spicy juice depends on the taste. Then put it into a small mouth jar, seal the jar mouth and bury it underground, with grass mats around it, and 20% of the jar body is exposed to the ground. Covered tightly with straw mats, the temperature is kept at about 4℃, and it can be sold in 20 days. 2, sweet and sour spicy cabbage. 50kg of Chinese cabbage heart, 3.5kg of salt, 2.5kg of sugar, 25g of pepper, 8g of saccharin and 25g of monosodium glutamate. Wash, chop, jar and compact the Chinese cabbage with stones. Take out the jar 2-3 days after entering the jar, drain it, add ingredients such as red pepper slices and monosodium glutamate, and then soak it in rice vinegar 1 day. 3. Salty and spicy cabbage. Take fresh, tender Chinese cabbage 100kg, cut it into pieces, dry it for half a day, and put it into the tank after heat dissipation. Spread a layer of vegetables and sprinkle a layer of salt when entering the tank, and then press it with stones to ferment it for 15 days. After fermentation, the cabbage was washed with vegetable juice in the tank, and cut into strips with a width of 3cm and a length of 6cm. The red pepper powder 1.2kg, pepper oil 100g and licorice powder 0.5kg were evenly mixed, and then mixed into the cabbage and put into the tank. When entering the cylinder, it should be tamped layer by layer, after 12 hours, the cylinder mouth should be sealed after the acid gas has completely diffused outward, and it will be finished after 10 days. 4, sweet pickles. Pickled cabbage was soaked in a cloth bag for 3-4 hours, and then pickled in a jar, and 50kg sweet noodle sauce was used for each 100kg pickled cabbage heart. Turn it every day 1 time for about 20 days.