2, 2-3 fresh Chinese cabbages, cut off the roots, remove the old gang, and air dry for one day.

3, cut the cabbage into the weight of each cooking, the big one can be cut into 4 points, depending on personal hobbies. Spread it in the jar, sprinkle it, a layer of cabbage and a layer of salt, and sprinkle some salt on the top layer after spreading. Don't use too much salt.

4, a clean boiling pot, boil a pot of water, about 4-5 liters. After boiling, boiled water is poured on the cabbage, which turns green after scalding. Cover it and leave it overnight.

5, add cold water to the jar, without cabbage, cover and seal. Leave it indoors for 3-5 days, and then transfer it to a cool balcony for storage. Fermentation. 1 month or so, sauerkraut can be pickled. It can be made into all kinds of delicious food.