2, choose cabbage: long stem cabbage, not too young, you can use old vegetables.

3, sunshine cabbage: sunshine cabbage is very important, usually two sun, until the leaf stalks wilted. Then put the long stalk white pickles: to cut off the long stalk cabbage bodhi head, first salt in the bottom of the tank sprinkled with a layer, and then the bottom of the vegetable tank to put a circle of long stalk cabbage, and then criss-crossed to put a layer. With the foot (wear shoes to wear flat shoes feet should be clean beforehand) around the uniform step, until there is vegetable juice out. Then spread a layer of cabbage, sprinkle a layer of salt, and continue to step on it. Continue stepping until the cabbage fills the tank. You don't need to pick out all the old leaves, just take them off when you want to eat. Generally 100 pounds of cabbage put three or four pounds of salt, and so on. If it is coarse salt can put less.

4, paved bamboo rows: pressure stone in the top layer of cabbage on a flat layer of bamboo rows, you can also pick the rest of the cabbage stalks, because the top layer of cabbage will be black, is not edible. Then press on thirty or forty pounds of stone. This pressure on 20 days, Hangzhou "winter pickles" is done.

5, Note: Do not put the vegetable tank on the stove, or let the sun directly irradiated, or pickles are easy to acidification.