1. Pickled cabbage: First wash the cabbage, cut off the roots, and peel off the old leaves. If it is a small cabbage under one kilogram, you can pickle the whole cabbage. Cut the large vegetable lengthwise into two or four pieces. Blanch the vegetables in boiling water for about 1 minute, remove and cool in cold water. Then take them out and arrange them layer by layer in the pickling jar, press them with heavy stones, and pour in clean water so that the water surface submerges the raw materials by about 1 cm. To promote fermentation, add a small amount of rice soup. The marinating time varies with the outside temperature. When the temperature is high, the marinating time is shortened until there is a strong sour smell in the tank.

2. Spicy cabbage: Peel off the old leaves of the cabbage, wash them, cut them into two pieces, soak them in salt water for two days, remove them and dry them in the sun. Then boil the chili pepper, garlic, ginger, etc. into a spicy sauce and spread it on the cabbage sandwich. The amount of spicy sauce added depends on the taste. Then put it into a small mouth jar, seal the mouth of the jar tightly and bury it in the ground. Use straw mat around it, leave 20% of the ground, cover it tightly with grass, and it can be put on the market in 20 days.

3. Sweet pickles: Put the pickled cabbage hearts into a cloth bag and soak them for 3 to 4 hours, then put them into a pickling tank. Use 50 kilograms of sweet sauce for every 100 kilograms of pickled cabbage hearts. Turn it over once a day and it will be ready in 20 days.

4. Sweet and sour cabbage, 50 kilograms of Chinese cabbage heart or cabbage, 3.5 kilograms of salt, 10 kilograms of rice vinegar, 1.5 kilograms of red pepper flakes, 2.5 kilograms of white sugar, 25 grams of Sichuan peppercorns, 8 grams of saccharin, and 25 grams of MSG . Wash the cabbage or cabbage, chop it into small pieces, put it in a jar, and compact it with stones. On the second or third day, remove from the jar and drain. Then add red chili flakes, MSG and other ingredients, and soak it in rice vinegar for a day.

5. Salty and Spicy Cabbage: Take 100 kilograms of fresh, plump Chinese cabbage, cut into slices and dry in the sun for half a day, then put them into a vat after cooling. Spread a layer of vegetables and sprinkle a layer of salt. When the jar is full, press it tightly with stones to allow it to ferment, which usually takes 15 days. After fermentation, wash the cabbage with the vegetable juice in the tank and cut it into strips 3 cm wide and 6 cm long. Then mix 1.2 kilograms of red pepper powder, 100 grams of pepper oil, and 0.5 kilograms of licorice powder, mix in the cabbage, and put it into the jar.

When entering the tank, tamp it layer by layer. After 12 hours, when the acid gas spreads outward, seal the mouth of the tank tightly. It will be ready after 10 days