1, peeled Chinese cabbage, washed and shredded.

2. Add appropriate amount of salt to shredded Chinese cabbage, and knead and marinate for 10 minute.

3. The shredded vegetables are softened and wilted, and the water is drained.

4. Put it into an oil-free and water-free bottle, add a proper amount of salt and boiled cabbage, cover it and put it in the shade for fermentation for about 15 days.

5, sour, you can eat!