1, clean the vegetables, drain the water and dry them in the sun.

2. Spread the vegetables evenly with salt, cover them in a large container and pickle them overnight.

3. Prepare a deep container, transfer the pickled vegetables into the container and inject rice washing water.

4, sealing, pressing with a heavy object, placing in a cool place, and waiting for 10~ 14 days for the vegetables to turn sour and yellow.

Ways of curing Chinese cabbage into pickles 2

First, the pickling method of green vegetables and pickles:

1, wash the vegetables, some vegetables with too much water need to wither first, such as cucumber and cabbage; There are also some vegetables that need to be copied in boiling water, such as celery;

2, directly put the right amount of salt and water, according to personal appetite, you can also add some seasonings, such as sugar, vinegar, monosodium glutamate and so on;

4, sealed and pickled, as short as a few days; More than half a month;

5, eat.