The method of accumulating sauerkraut is as follows:

Materials: appropriate amount of cabbage, appropriate amount of water, and appropriate amount of salt.

1. Select half a heart of Chinese cabbage.

2. Fully soak it in warm water of about 70 degrees, then take it out and soak it in cold water at a constant speed.

3. Cool thoroughly.

4. Put it into a container and sprinkle a little salt on each layer to keep it crispy and tender.

5. Then use the boiled cabbage soup to cool down and pour it into a container, cover it with a lid, and wait for about ten days before eating.