Use Chinese cabbage, salt, pepper, etc. to pickle.

Specific pickling method: 1. Choose cabbage. The material is long-stemmed cabbage. It should not be too tender. You can use old vegetables.

2. Sun-dry cabbage. Sun-drying is very important. Generally, it is dried. Two suns, wait until the leaves and stalks are wilting. Then stack the cabbage together for about a day before pickling

3. For pickles, cut off the cabbage heads. First sprinkle a layer of salt on the bottom of the tank, and then put a layer of salt on the bottom of the tank. Circle the cabbage and place it in a cross layer. Use your feet (please wear flat shoes) to step evenly from side to side until vegetable juice comes out. Then spread a layer of cabbage, sprinkle with a layer of salt, and continue to step on it. Until the cabbage is filled with vegetables. There is no need to pick out all the old leaves, just pick them off when you want to eat them. Generally, three to four pounds of salt are added to 100 pounds of cabbage, and so on. If it is coarse salt, you can add less

4. Lay out bamboo rafts and press stones. Lay a layer of bamboo rafts on the top layer of cabbage. You can also use the remaining cabbage stalks, because the top layer The cabbage will turn black and cannot be eaten. Then put thirty or forty kilograms of stones on top. Press the "winter pickles" for 20 days before use.

Note: Do not place the vegetable jar next to the stove or expose it to direct sunlight, otherwise the pickles will easily acidify.