Ingredients: 500g of cabbage, 100g of salt, 50g of vinegar.

1, remove the roots and old leaves from the cabbage, wash and empty dry, do not leave raw water, as shown in the picture below.

2, with a knife cut into two layers, as shown below.

3, cabbage shredded, as shown below.

4, put the right amount of salt and vinegar to let the cabbage to kill the water, wearing disposable plastic gloves, scratch the cabbage so that the salt and vinegar mixed evenly and gently, as shown in the following picture.

5, prepare a food with a sanitary plastic bag, will mix the cabbage into it, try to squeeze out all the air, and then tied tightly, as shown in the picture below.

6, squeeze the bag of cabbage, make it out of the water, more kneaded for a while in the bag can see the water on the line, as shown in the following picture.

7, put the bag into a container, put in a warm place to ferment, after 1-2 days turn the bag, so that the upper part of the cabbage to the lower part, immersed in the cabbage water, as shown in the following picture.

8, 3-4 days later, smell a sour flavor, the bag of vegetables is not white, but become slightly yellow when it is good, as shown below.