Exercise 1. Wash the cabbage and remove the yellow leaves. If you bought it from a farm, let it fade for two days.

2. Cleaning: This step can be omitted, and it can be cleaned evenly after pickling; Those pickled cabbage in the open air need not be washed.

3. If step 2 is carried out, it must be dried in a ventilated place; Choose to wash the cabbage in sunny days, otherwise it will go bad easily. Even if it does not deteriorate, it is easy to rot quickly after pickling. )

4. Brake water: half a catty of salt brake water. I dyed it after work and grabbed water before going to work the next morning. Experience: Gently rubbing the stem of Chinese cabbage while sprinkling salt (using biological principles to gently rub with salt) helps Chinese sauerkraut to keep green.

5. Clean the cabbage, then put it into a clean pot layer by layer, sprinkle some salt on each layer, and leave it for three days. Turn it over once a day (heat dissipation) and put it on the bottom.

6. Squeeze the water again, put it in the jar, boil the remaining salt and water, cool it and pour it in. The water has not passed the cabbage. If there are stones or something at home, you'd better press them on cabbage.

7. Pickled vegetables have the lowest nitrite content after 20 days and are the healthiest to eat. Wash off excess salt with rice washing water before eating.

8. There is no oil in the whole curing process.