(1) Break off the old cabbage outside, cut off the cabbage head, then wash it with clear water, and throw off the water inside for later use. If the jar mouth is small or you want to marinate it faster, you can cut the cabbage in half vertically.

⑵ Wash and dry the pickle jar, then sprinkle a handful of salt (grain salt) at the bottom of the jar, then put the cabbage into the jar, sprinkle a handful of salt every two layers, and then sprinkle a handful of salt after it is full, and press on stones or heavy objects.

(3) After 7 or 8 hours, fill the cabbage jar with clean water (tap water is enough), and the pickled cabbage will be pickled.

(4) Be sure to keep pressing with stones or heavy objects, and it will be fine after one month. Don't cover it. If sauerkraut is afraid of heat and dust, just cover it with gauze. It should be placed on the balcony in a cool place, about 2~8 degrees is the best; During or after pickling, if there is floating foam, it can be skimmed out frequently. If the skimmed water is too little, you can add some more. And don't touch oil, it will rot easily.

2. Practice 2:

(1) Prepare a glass altar, which is generally large. Wash it clean.

(2) Buy some pepper, ginger, dried pepper and salt in the market or supermarket.

Buy some dishes you want to cook. For example, radish, carrot, cabbage, tender ginger, green vegetables and so on.

(4) Prepare cold water, or it can be boiled in cold water. Pour it into a glass jar, which is about half of the jar. After finishing, put half a bag of salt (how much you can hold), more than a dozen dried peppers and a handful of pepper into the water. After stirring, put the dishes to be cooked in the jar.

5] Cover the altar, and then fill the brim with water. Remember to change the water around the altar eaves frequently.

You can eat it on the fifth or sixth day after soaking.

3. Practice 3:

(1) Prepare 2 green vegetables. Cut the vegetables in half, and then cut a knife on the head of the vegetable, but don't cut it.

⑵ Put it in a ventilated, dry and sunny place to dry.

⑶ Add a proper amount of salt to pickle the vegetables 1 night.

(4) put it in the pickle jar (put some salt water in the pickle jar).

5] Add some water to the edge of the pickle jar to seal it.

The longer vegetables are preserved, the better they will taste.