First, choose fresh lotus flower cabbage, preferably the kind with thin and crispy skin and not too tightly wrapped.

Peel off the old leaves from the outside of the cauliflower (cabbage) and cut it in half. Remove the roots and cut into thin julienne strips.

Put the shredded lotus cabbage into a clean container without water or oil and sprinkle salt to marinate.

Put the softly pickled shredded cauliflower into a bottle and add mineral water or cool white water to it.

Cover the mouth of the bottle with plastic wrap and put the lid on tightly. 3 to 4 days it will be ready to eat, but not very sour. After a week the flavor will be right on, with just the right amount of acidity.