1, wash the cabbage first, cut off the roots and peel off the old leaves. If it is a small vegetable under one kilogram, you can pickle the whole tree. The big tree cuts the dish vertically into two or four petals.

2. Blanch the vegetables in boiling water for about 1 minute, take them out and put them in cold water for cooling.

3. Then take them out and arrange them in a salting tank in a staggered way, press them with heavy stones, and fill them with clear water, so that the water surface will submerge the raw materials about 1 cm.

4. In order to promote fermentation, a small amount of rice soup can be added. The curing time varies with the outside temperature, and the curing time is shortened when the temperature is high, until there is a strong sour taste in the tank.

Spicy cabbage:

Peel off the old leaves of Chinese cabbage, wash it, cut it into two pieces, soak it in salt water for two days, and take out the dried water. Then chop pepper, garlic, ginger, etc., mix in glutinous rice paste and put it in the Chinese cabbage interlayer. The amount of spicy juice depends on the taste. Then put it into a small jar and seal it for 20 days.

Sweet and sour spicy cabbage:

5 kg of Chinese cabbage heart, 350 g of salt, 0/kg of rice vinegar/kloc-0, 0/50g of red and spicy slices/kloc-0, 250g of white sugar, 2.5g of pepper and 2.5g of monosodium glutamate.

Wash the heart of Chinese cabbage, chop it up, put it in a jar and compact it with stones. On the second day or the third day, drain the tank. Then add ingredients such as red spicy slices and monosodium glutamate, and soak in rice vinegar for one day.

Salty and spicy cabbage:

1, take fresh and full Chinese cabbage 10 kg, cut into pieces and air dry for half a day, and then put it into the tank after heat dissipation.

2. Spread a layer of vegetables and sprinkle a layer of salt. After the jar is full, press it with stones to ferment it. It usually takes 15 days.

3. Wash the fermented cabbage with vegetable juice in the tank and cut it into strips 3 cm wide and 6 cm long.

4. Then mix red pepper powder120g, pepper oil10g, and licorice powder 5g together, mix in Chinese cabbage, and put into a jar.

5. When entering the cylinder, tamp it layer by layer. After 12 hours, when the sour gas diffuses outward, seal the cylinder mouth, and it will be finished after 10 days.

Sweet pickles:

Marinate the cabbage heart with salt for one day, then squeeze out the water and put it into a salting tank, and use 5 kg of sweet noodle sauce for every 10 kg of pickled cabbage heart. Turn it once a day for 20 days.