Ingredients required: Chinese cabbage 1 capsule, appropriate amount of pickled vegetable salt.

1. Remove the withered leaves from the cabbage, cut off the roots with a knife, cut the cabbage in half, and cut the cabbage into eight equal parts again. However, it should be noted that the cabbage should not be washed with raw water, and the cabbage stained with raw water is easy to go bad even after pickling.

2. After the cabbage is cut into eight equal parts, find a clean and waterless container of appropriate size, put the cabbage in it, take a proper amount of salt, and evenly pour the salt on the cabbage layer by layer.

Trick 1: "Sprinkle salt" means to sprinkle salt on Chinese cabbage layer by layer, and spread it evenly so that every leaf of Chinese cabbage is stained with salt. Usually, the ratio of Chinese cabbage to salt is 50: 1, which means that 1 kg of Chinese cabbage almost uses about10g of salt, so that.

3. After all the cabbages are evenly sprinkled with salt, marinate for about 2 hours to allow the salt to fully penetrate into the cabbages.

Tip 2: "Pickling" means that part of the water in the cabbage is slowly separated out under the action of salt, and the cabbage will become soft due to dehydration, which further provides a suitable environment for the fermentation of lactic acid bacteria and accelerates the fermentation of cabbage. Salt also has the function of sterilization and disinfection. When pickling sour cabbage, adding salt will not only affect the lactic acid bacteria produced in the pickling process of cabbage, but also kill other miscellaneous bacteria, ensure the success rate of pickling sour cabbage and prolong the storage time of pickled cabbage.

4. Find a water-free and oil-free glass jar or pottery jar, pour a small amount of high-alcohol liquor, and shake the jar to make the liquor fully contact with the inner wall of the jar, thus playing the role of sterilization and disinfection.

5. Squeeze the water out of the pickled cabbage as much as possible, put it into a glass jar, and compact it by hand to exhaust the air as much as possible. Each layer of cabbage should be fully compacted until all the cabbage is stuffed into the jar.

6. Pour the water separated from the cabbage into a glass jar, and press it on the cabbage with a clean, waterless and oil-free weight to soak it in the separated water.

Trick 3: "Soaking" means that during the fermentation process, Chinese cabbage is soaked in acid water with heavy objects, on the one hand, to promote its fermentation to become sour, on the other hand, Chinese cabbage will become light and easy to float on the water surface while producing acid water, and it will easily go bad after contacting with air, while Chinese cabbage will always be soaked in acid water when pressed with water bags or heavy objects, thus avoiding the contact between Chinese cabbage and air, and it is not easy to become moldy and bad.

7. Cover the lid and put it in a cool place for fermentation. After 7 days, the cabbage will start to turn sour. Usually, the sauerkraut will be marinated in about 2 weeks, but in order to make the sauerkraut taste more sour and crisp, it is best to wait until 40 days before eating.