- Chinese cabbage 1 piece

- Salt moderate

- Dry chili pepper moderate (optional)

Practice:

1. Wash the Chinese cabbage, remove the roots and bad leaves, and slice it into strips or chunks of cabbage 2-3 centimeters wide.

2. Sprinkle a moderate amount of salt in the cabbage, usually about 2% of the weight of the cabbage, and then rub it with your hands so that the salt is evenly distributed on the cabbage until the cabbage becomes soft and some moisture seeps out.

3. Press the cabbage into the container with force so that the water can fully seep out, and at the same time soak it in salt water (add moderate salt to the water) for a while, usually 3-4 hours.

4. Put the cabbage in a basket with a leaky net to strain out the water, then put it into a jar or glass bottle, add dried chili peppers (if you like a spicy flavor), and put the lid on.

5. Put the jar or bottle in a ventilated, cool and dry place and it will be ready to eat in 3-5 days, or you can put it in the refrigerator to keep it for a long time.

Note:

1. The hands of cutting cabbage should be clean to prevent contamination by stray bacteria.

2. The amount of salt should be moderate, too much salt will lead to over salted cabbage.

3. The containers for making pickles should be clean and odorless, preferably in glass bottles or ceramic jars.

4. Pay attention to hygiene in the process of making pickles to avoid contamination by stray bacteria.

5. The taste of the pickles can be added to other seasonings according to personal taste, such as sliced ginger, minced garlic and so on.

I hope the above will help you, wish you make delicious pickles!