1. Remove the few old leaves from the Chinese cabbage. The leaves wrapped inside are clean and do not need to be washed. Then cut the cabbage into shreds and put it in a basin.

2. Add appropriate amount of salt and mix evenly. Mix as evenly as possible because Chinese cabbage contains more water. You will see a lot of vegetable water flowing out immediately after mixing.

3. The bottle is an empty bottle that has just been eaten with winter vegetables. It was filled with vegetables without washing. Unexpectedly, the vegetables just filled the 500g bottle. Try to compact the vegetables with your hands. When cooking vegetables, pour out the water directly.

4. First wrap the entire bottle in a fresh-keeping bag, and then use a bamboo skewer to insert some holes at the mouth of the bottle.

5. Then find a small bowl that is wider at the top and narrower at the bottom. Invert the bottle containing the vegetables into the bowl, allowing the excess water in the bottle to flow out from the hole.

6. Friends who have made sauerkraut know that the wind should not be exposed during the pickling process. If the wind is exposed, the taste of the pickled sauerkraut will change, so when the vegetable water flows out, it is almost ready. Just put the cap on the bottle and make sure it's tight. After about 10 days, you can open the cap and smell if it's sour. If it's not sour, continue marinating. If it's sour, you can eat it.