1, Chinese cabbage 1 about 2 kg, 50g of salt (calculated by 25g of salt per kg of Chinese cabbage, here it is 2.3kg, so I use 58g of salt).

2. Pepper 12 (washed and dried, directly chopped, and spicy lovers can increase)

3. Pickling water materials: salt 15g, sugar 15g, 500ml of cold boiled water (calculated by 3g of salt and 3g of sugar per 100ml of water).

4. Spices: 4-6 star anise, pepper 1/2- 1 tablespoon (spices are optional or not).

working methods

1. Break off both sides of the cabbage, then divide each side into four long strips, and then change the knife and cut into small squares with a width of 1.5cm to 2cm. (Figure 1)

2. Put small pieces of Chinese cabbage into a clean pot, sprinkle a handful of salt evenly on each piece (1/8 Chinese cabbages), and repeat until all Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Finally, put a clean and oil-free plate on top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to soften the cabbage. Remember to turn the dishes every 1 hour, from bottom to top. (Figure 2)

3. Pick up the Chinese cabbage with softened water, whose volume has shrunk by almost half, or pour it into a clean and oil-free cooking basket to dry the water, gently squeeze it, and then put the Chinese cabbage blocks, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3000ml.

4. Pour the fully mixed pickling water into the fresh-keeping box. Soaking water must completely submerge the cabbage pieces, preferably more than 2cm above the vegetable surface.