Preparation materials: a Chinese cabbage, salt and cold water.

1. Wash vegetables, slightly control the moisture, and cut into filaments.

2. Sprinkle a little salt in shredded vegetables and stir.

3. Marinate the cut shredded vegetables for about ten minutes, put them in an oil-free and water-free glass bottle, and pour the salt water into the bottle.

4. When the shredded vegetables are bottled, they should be pressed with chopsticks at the same time. Finally, add an appropriate amount of cold water. Cold boiled water can't pass the cabbage, so the bottle should be covered and put aside for fermentation.

5, it's almost a month, just open the lid and pickle the sauerkraut.