1. Classification: Due to the complexity of varieties, different cultivation and different natural conditions, the individual shape, single weight, skin thickness, gluten number and water content of Chinese cabbage are quite different. For example, mixed processing will bring difficulties to air drying and dehydration and salt water infiltration, so it must be classified.

Individuals with (1) body weight 150 ~ 350g can be processed as a whole.

(2) A weight of 350 ~ 500g should be crushed in Qi Xin.

(3) Individuals weighing more than 500 grams should be divided into 3-4 pieces, so that the sizes are basically the same, the vertical strokes should take into account the old and tender, and the green and white should be uniform to prevent the taste from being different when eating.

(4) People who weigh less than 150g, such as spots, depressions, hard heads, arrow shafts, horns and old vegetables. It should be classified as a foreign dish.

(5) People who weigh less than 60 grams can't make pickled mustard tuber, and they can only be processed together with vegetable tips.

2. String vegetables: In the past, broken rice was used to string vegetables in the middle, leaving a black hole on the body of the vegetables, which was easy to be polluted. Therefore, when cutting vegetables, you can leave an inch of roots to wear, so as not to damage the vegetable body. When wearing vegetables, the big and small strings are worn separately, and the green face is white, so there is a gap to breathe.

3. Air-drying: For every 50kg of vegetables, about 6.5 ~ 7 fork-shaped vegetable racks should be set, on which large vegetables are hung and small dishes are hung below, and the skewers should not be spread at the feet of the racks to ensure even dehydration. Under the condition of 2 ~ 3 winds, it usually needs to be aired for 7 days, and the average moisture reduction rate is: 42% for early vegetables, 40% for middle vegetables and 38% for late vegetables.