2. Pick the leaves of Chinese cabbage, wash them in a basin with clear water, control the water to dry, and cut them into even filaments.

3. Add a proper amount of salt, mix the salt and cabbage evenly and marinate for about an hour.

4. After the time is up, squeeze the sauerkraut dry, put it all in a sealed jar, cover it and let it stand for seven to ten days, then you can eat it!