1. Method 1:

⑴Put the selected cabbage or green vegetables outside to dry for two or three days (one day is enough on a sunny day) to evaporate some water.

⑵ Wash your hands and knives with detergent to ensure they are completely oil-free. Peel off the sun-drenched vegetable leaves individually and remove yellow leaves or leaves that are considered unacceptable.

⑶ Brush the pickling jar (preferably a sand jar, if not available, use a plastic bucket) and dry it. There should also be no oil stains.

⑷Put the peeled vegetables into a pot of boiling water and tumble several times, but do not blanch for too long. Proceed from the roots to the leaves. Take them out of the pot when the leaves change color. Put it into the jar. When placing the vegetables in the jar, make sure the roots are pressed to the bottom, the leaves are facing upwards, and the vegetables are pressed as tightly as possible.

⑸After pressing, place a stone on top, then boil the water in the pot until it boils, pour it into the jar and seal the vegetables completely, and then seal the mouth of the jar with plastic wrap.

⑹Tie the sealed plastic wrap as tightly as possible to reduce contact with air and allow for better fermentation. It can be eaten after marinating for a week at a temperature of 5-10 degrees.

⑺Before eating sauerkraut, wash or soak it, squeeze out the water before cooking. Every time you take out the sauerkraut from the jar, seal the mouth of the jar and try to avoid contact with air.

2. Method 2:

⑴ Prepare a glass jar, which is generally large. Wash it clean.

⑵Buy some Sichuan peppercorns, ginger, dried peppers and salt in the market or supermarket.

⑶Buy some dishes you want to cook. For example, radish, carrot, cabbage, young ginger, green vegetables, etc.

⑷ Prepare cold water, boiled water can also be used. Pour it into the glass jar, filling it up to about half of the jar. After it's done, put half a bag of salt (you can add as much as you like), more than a dozen dried peppers, and a small handful of Sichuan peppercorns into the water. After stirring, put the vegetables into the jar.

⑸ Cover the altar with a lid, and then pour water around the eaves of the altar. Remember to change the water on the eaves of the altar frequently.

⑹ It can be eaten on the fifth or sixth day after soaking.

3. Method three:

⑴ Prepare 2 green vegetables. Cut the green cabbage in half, and then cut the top of the cabbage without cutting it.

⑵Put it in a ventilated, dry and sunny place to dry.

⑶ Add appropriate amount of salt and marinate the vegetables overnight.

⑷Put in the pickle jar (put an appropriate amount of salt water in the pickle jar).

⑸Add some water to the edge of the pickle jar to achieve a sealing effect.

⑹The longer the vegetables are pickled, the more delicious they will be.