Just put the frozen cabbage in the refrigerator and freeze it directly. If it is in winter, put the cabbage outdoors. Before making frozen cabbage, clean it and tear it into pieces. The size can be determined according to personal preference. When freezing, put the cut cabbage into a container, add some salt and seasoning, and leave it for about 20 days.

Cabbage will produce a lot of water, so it is necessary to control the water in sauerkraut. If the cabbage is salty, it can be washed with water until it is moderately salty. Gently knead it with your hand and put it in a basin for later use.

In cold places, Chinese cabbage can be frozen directly in winter and can be preserved for a long time. However, the nutrients in Chinese cabbage will be lost after freezing, of course, the loss is very small. Chinese cabbage is rich in vitamins and cellulose. Eating Chinese cabbage regularly can achieve the effect of losing weight.

Frozen solid cabbage is generally not thawed, and can be directly chopped and stewed for consumption. If cut into pieces, wait until the cabbage thaws before stewing. Frozen Chinese cabbage generally does not rot during freezing. The quality of Chinese cabbage itself is good and there is no corruption in itself. Under the condition of low temperature freezing, it will not rot.