2. Wash the prepared cabbage with clear water, then cut it into blocks with uniform size and put it in the sun to dry. When the cabbage is dried to 80%, it can be put away for use.
3. Remove the skin from the prepared garlic and rinse it with clear water to remove water. Then wash the ginger with clear water to remove the sediment on the surface, and then cut it into thick slices.
4. Wash the pickle jar with hot water, then remove the water, put in a layer of dried cabbage, sprinkle with appropriate amount of edible salt, add some garlic and ginger slices, then put in cabbage, and so on. After putting it away, add appropriate amount of water, and then seal the jar.
5. Put the sealed jar in a cool and ventilated place for fermentation. After ten days, the fermentation can be completed. At this time, opening the jar will have a faint sour flavor. When you want to eat, take out the winter vegetables inside and wash them with water. Cut them into filaments and add sesame oil to eat.