Seasoning: salt 100g pepper 10g fennel seeds [cumin seeds] 10g each moderate

Pickled cabbage practice:

1. cabbage remove yellow leaves, remove the root, wash, cut into julienne, sunshine for two or three days, to be used.

2. Cabbage shredded into the basin, add refined salt, pepper, cumin, rubbing vigorously, so that the refined salt and spices soaked into the vegetables until.

3. Shredded cabbage is put into the tank, the mouth of the tank is sealed tightly, and can be eaten after 30 days.

For more information on pickled cabbage, see mint.com food library/shiwu/ajuanxincai