1, first wash the cabbage, cut off the root, peel off the old leaves, if it is less than a kilogram of small vegetables, you can pickle the whole tree. Large trees cut the vegetable longitudinally into two or four petals.

2, the vegetables in boiling water hot scalded for about 1 minute, fish out and put into cool water to cool.

3, and then removed and layers staggered in the pickling jar, pressed with a heavy stone, filled with water, so that the surface of the water submerged raw materials about 1 cm or so.

4, in order to promote fermentation, can add a small amount of rice soup. Pickling time varies with the outside temperature, the temperature is high pickling time is shortened, until the tank has a strong sour taste when it is ready.

Spicy cabbage:

Peel off the old leaves of cabbage, wash, cut into two flaps, put in salt water soak for two days, fish out and dry the water. Then the chili, garlic, ginger and other chopped, mixed into the glutinous rice paste smeared in the cabbage sandwich, spicy juice into the amount depending on taste. Then put into a small mouth altar, sealed marinade 20 days can be.

Sweet and sour spicy cabbage:

5 kilograms of cabbage, salt 350 grams, 1 kilogram of rice vinegar, 150 grams of red hot flakes, 250 grams of sugar, 2.5 grams of pepper, 2.5 grams of monosodium glutamate.

Wash, chop, and fill the tank with cabbage hearts, and compact them with stones. The next day or the third day, up the tank drained. Then add red spicy slices, monosodium glutamate and other ingredients, and macerate in rice vinegar for a day to become.