1, sour cabbage Wash the cabbage first, cut off the roots and peel off the old leaves. If it is a small vegetable under one kilogram, you can pickle the whole tree. Cut the big vegetable into two or four petals longitudinally. Blanch the vegetables in boiling water for about 1 min, take them out and cool them in cold water. Then take it out and arrange it in a salting tank layer by layer, press it with heavy stones, and fill it with clear water to make the water surface submerge the raw materials about 1 cm. To promote fermentation, a small amount of rice soup can be added. The curing time varies with the outside temperature, and the curing time is shortened when the temperature is high, until there is a strong sour taste in the tank.

2, spicy cabbage peeled off the old leaves of the cabbage, washed, cut into two petals, soaked in salt water for two days, removed and dried. Then boil pepper, garlic, ginger, etc. into spicy juice and put it in the Chinese cabbage sandwich. The amount of spicy juice depends on the taste. Then put it into a small mouth jar, seal the jar mouth tightly and bury it underground, with grass mats around it, leaving 20% of the ground, and cover it tightly with grass, and it will be available for sale in 20 days.

3. Sweet pickles Put the pickled cabbage heart into a cloth bag and soak it for 3 to 4 hours, then put it into a pickling tank, and use 50 kilograms of sweet noodle sauce for every 100 kg of pickled cabbage heart. Turn it once a day for 20 days.

4. Sweet and sour Chinese cabbage 50 kg of Chinese cabbage heart or cabbage, 3.5 kg of salt, 0/0 kg of rice vinegar/kloc-,0/0.5 kg of red spicy slices/kloc-,2.5 kg of sugar, 25 g of pepper, 8 g of saccharin and 25 g of monosodium glutamate. Cleaning, chopping, canning, and compacting with stones. On the second day or the third day, drain the tank. Then add ingredients such as red spicy slices and monosodium glutamate, and soak in rice vinegar for one day.

5. Salty and spicy cabbage Take fresh and full Chinese cabbage 100 kg, cut it into pieces and dry it for half a day, then put it into the tank after cooling. Spread a layer of vegetables and sprinkle a layer of salt. After the jar is full, press it with stones to ferment it, which usually takes 15 days. The fermented cabbage is washed with vegetable juice in the tank and cut into strips 3 cm wide and 6 cm long. Then mix some red pepper powder 1.2 kg, pepper oil 100 g, and licorice powder 0.5 kg, mix them with Chinese cabbage, and put them into a jar. When entering the cylinder, it should be tamped layer by layer. After 12 hours, when the acid gas diffuses outward, the cylinder mouth should be sealed, and it will be finished after 10 days.