Ingredients preparation: Chinese cabbage, coarse salt, white wine and white vinegar.

Step 1: Buy pickled cabbage, break off all the old leaves, yellow leaves, vegetable roots and leaves eaten by insects, and then choose whether it is necessary to change the knife to cut open according to the size of the jar. My jar is relatively small, so I changed the knife into four petals.

Step 2: Boil a large pot of boiling water, put the cabbages upside down and soak them in boiling water, then turn around and soak the cabbages in boiling water for not too long, which takes about ***1 minute. After taking them out, put them aside for cooling and moisture control.

Step 3: Shake the pickle jar with boiling water or white wine, then clean it, sprinkle a little coarse salt on the bottom, then squeeze out the Chinese cabbage and spread a layer, then sprinkle a little coarse salt, and then spread the Chinese cabbage in turn. Each layer of cabbage should be compacted as much as possible, and the amount of salt added is about 15 kg of cabbage and 3 liang of salt.

after compaction, pour the uncovered cabbage with cold boiled water, and just put it in a cool place for fermentation for about a month without sealing.