1, sour cabbage First of all, 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 plant. Cut the large vegetable longitudinally into two or four petals. Blanch the vegetables in boiling water for about 1 minute, remove and cool in cool water. Then take it out and arrange it in layers staggered in a pickling jar, press it with a heavy stone and fill it with water so that the water surface submerges the raw material by about 1 centimeter or so. To promote fermentation, a small amount of rice broth can be added. Pickling time varies with the outside temperature, high temperature pickling time is shortened until there is a strong sour taste in the tank. \x0d\ 2, spicy cabbage Strip the cabbage of old leaves, wash, cut into two petals, put in salt water soak for two days, fish out and dry the water. Then the chili, garlic, ginger and other boiled into a spicy juice, smeared in the cabbage sandwich, spicy juice into the amount depending on taste. Then loaded into a small mouth altar, tightly sealed altar mouth buried in the ground, around the grass mat, the ground left 20%, with grass cover tightly, 20 days after the market can be sold. \x0d\ 3, sweet sauce vegetables Pickled cabbage hearts into a cloth bag soaked 3 to 4 hours, loaded into the pickling tank, every 100 kilograms of pickled cabbage hearts with 50 kilograms of sweet pasta sauce. Turn once a day for 20 days. \x0d\ 4, sweet and sour spicy cabbage 50 kg of cabbage hearts or cabbage, 3.5 kg of salt, 10 kg of rice vinegar, 1.5 kg of red chili flakes, 2.5 kg of sugar, 25 grams of peppercorns, 8 grams of saccharin, 25 grams of monosodium glutamate. Wash, chop and fill the jar with cabbage or cabbage hearts, and compact them with stones. On the second or third day, rise the jar and drain. Add red chili flakes, monosodium glutamate and other ingredients, and macerate in rice vinegar for one day to be ready. \x0d\ 5, salty and spicy cabbage Take 100 kilograms of fresh, full cabbage, cut into slices to dry for half a day, heat into the tank. Spread a layer of vegetables sprinkled with a layer of salt, full tank with stone pressure, so that the fermentation, generally 15 days. After fermentation of cabbage, with the tank vegetable juice wash, cut into 3 cm wide, 6 cm long strip. Then mix 1.2 kilograms of red pepper powder, 100 grams of pepper oil, 0.5 kilograms of licorice powder in some, mix into the cabbage, loaded into the tank. Into the cylinder to be pounded layer by layer, after 12 hours, when the acidic gas to the outside, seal the mouth of the cylinder tightly, 10 days later it will be