2, dried Chinese cabbage should be removed from the outside of the old bangzi and vegetable roots, generally 1 to 2 layers should be removed.
3. Cut off some leaves, blanch them with boiling water and rinse off the water. Prepare a jar, brush it clean, put the cabbage tightly, and sprinkle some salt on each layer.
4. Cover the cabbage at the top with some old bangzi, press down the stone and seal the jar mouth with plastic wrap for one day.
5. Open the jar mouth the next day, add water and pour rice vinegar, then seal the jar mouth and naturally ferment for one month.