2. Take all the leaves of Chinese cabbage and wash them, and shake the water off the leaves by hand.

3. Each piece of Chinese cabbage is sliced flat and thin with a knife.

4. Then fold several pieces together and cut them into filaments.

5. Put all the shredded Chinese cabbage into the basin, sprinkle with salt, and knead the shredded Chinese cabbage and salt into a ball by hand until the shredded Chinese cabbage becomes soft and wilting.

6. Put the softened shredded Chinese cabbage and drained water into an oil-free and water-free bottle, fill it, cover it and put it in a cool place to avoid direct sunlight. /kloc-you can eat it after 0/5 ~ 20 days. If the room temperature is very hot, it can be placed at room temperature for 2~3 minutes and then put into the refrigerator for refrigeration and fermentation.