Tools/raw materials: a Chinese cabbage, salt, cold boiled water, pot and glass bottle.

1. Wash the cabbage, slightly control the moisture, and cut it into filaments. Use a piece of cabbage that is too thick.

2. Sprinkle a little salt in shredded cabbage and mix well. There is not much salt, not pickles. A cabbage uses about15g of salt.

3. Marinate shredded Chinese cabbage for about ten minutes, put it in an oil-free and anhydrous glass bottle, and pour the salt water into the bottle.

4. When the shredded cabbage is bottled, it should be pressed with chopsticks at the same time. Finally, add an appropriate amount of cold water. Cold boiled water can pass the cabbage, the bottle should be covered and put aside for fermentation.

5. It's been almost a month. When the lid is lifted, the sauerkraut is ready, the sour water should be rinsed, the sauerkraut should be made into jiaozi, and the stew is delicious.