Specific steps:

1, break off the old cabbage outside, cut off the head of the cabbage, then wash it with clear water, and throw off the water inside for later use. If the jar mouth is small or you want to pickle it faster, you can cut the cabbage in half vertically.

2. Wash and dry the pickle jar, then sprinkle a handful of salt (granular salt) at the bottom of the jar, then put the cabbage into the jar, sprinkle a handful of salt every two layers, and then sprinkle a handful of salt when it is full. Press a stone or a heavy object, and pickle 8 Chinese cabbages for about 30 kilograms, and then use 4 handfuls of salt, about 200 grams. Don't put too much salt, so as not to make the pickled cabbage bitter.

3. After 7 or 8 hours, fill the cabbage jar with clear water (tap water is enough), and it will be fine if the cabbage is not eaten, even if the sauerkraut is pickled.

4, be sure to keep pressing with stones or heavy objects, and it will be fine after one month. Don't cover it. Sauerkraut is afraid of heat and cover it with gauze if it is afraid of falling ash. It should be placed on the balcony in a cool place, about 2~-8 degrees is the best; During or after pickling, if there is floating foam, it can be skimmed out frequently. If the skimmed water is too little, you can add some more. And don't touch oil, it will rot easily.