Preparation materials: Chinese cabbage: 1 head, salt: appropriate amount, garlic: appropriate amount, ginger: appropriate amount.

1. Peel off a ring of old leaves from the Chinese cabbage, peel them, wash them and drain the water.

2. Break the cabbage into small pieces and put it in a clean basin, put a layer of cabbage and sprinkle with a layer of salt. Don't use too much salt, just sprinkle it evenly until the dishes are finished.

3. Press the vegetables tightly without leaving any gaps, cover them with plastic wrap, put a plate on top of the plastic wrap, and press it with something heavy. In summer, it usually only takes one night.

4. Cut some washed garlic and ginger. If the taste is strong, add more. I have a lighter taste, so I put six cloves of garlic and a small piece of ginger.

5. Put the garlic and ginger in a bowl and marinate with a small amount of salt. You can also mince the ginger and garlic without salting them, depending on your preference. It's ready after the cabbage is soaked until soft. Pour off the water from the cabbage and place it in a sieve to drain.

6. Put the pickled garlic and ginger into the drained cabbage. If you like spicy food, you can add some chili powder at this time, mix well, put it into a glass bottle, and still press it tightly. Reality. Place it in the refrigerator and consume it in about three days.