1. Method 1:

⑴Peel off a circle of old leaves from the prepared Chinese cabbage, peel them, wash them and drain the water.

⑵ 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.

⑶Cut some washed garlic and ginger and put them in to increase the fragrance.

⑷Put the garlic and ginger in a bowl and marinate with a small amount of salt. 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. Taste the taste. If it's too salty, rinse it with some pure water and drain it; if it's not salty enough, add some salt. It's best not to use force to squeeze out the water and just let nature take its course.

⑸Put the pickled garlic and ginger into the drained cabbage, and apply the chili pepper to the processed cabbage, covering every piece. Place the cabbage in a sealed box, compact it, and leave it to ferment at room temperature for two or three days before eating. The flavor will be better after a week or so.

2. Method 2:

⑴ First, choose an appropriate amount of Chinese cabbage and dry it outside for about three days, then remove the dry leaves on the outside of the Chinese cabbage, and then remove the old roots of the Chinese cabbage.

⑵ Boil a pot of hot water, first cut the cabbage in half, rinse it with water, and then soak the cabbage in the hot water for a while, about four or five minutes.

⑶ Take out the washed cabbage and control the water. After controlling the water content of the cabbage, you can sprinkle salt on the cabbage and spread it as evenly as possible.

⑷Then take out the prepared clean pickling jar, arrange the cabbage neatly in the jar, sprinkle salt layer by layer to compact the cabbage, put a washed stone on top of the cabbage, and add an appropriate amount to the cabbage. Boil the water and let it cool down, and it will be ready to eat in about twenty days.

3. Method three:

⑴ If you buy Chinese cabbage at the market, first remove the particularly old leaves of the Chinese cabbage, and then put it outside to dry for 3 to 5 days. Evaporate water completely.

⑵ Wash the cabbage, then cut it in the middle and divide it into two.

⑶ Prepare a pot and fill it with water. After boiling the water, blanch the cut cabbage starting from the stem. The stems should be blanched longer and the leaves should be blanched shorter. a little.

⑷Then put the blanched cabbage into the jar and press it hard every time it is placed.

⑸Put in an appropriate amount of cold boiled water, pour the cold boiled water into the jar, be sure to cover the cabbage, then seal it with a bag, press it with a large stone, and wait patiently. It can be eaten in more than 40 days. .