1. Remove the roots and leaves of Chinese cabbage with a kitchen knife, then remove the old stalks and rotten leaves on the surface of Chinese cabbage, then wash them with clean water and toss the water inside for later use. If the jar is small or you want to pickle it faster, you can cut the Chinese cabbage in half vertically; Soak in salt water, and the ratio of salt to cabbage is 2%.

2. Boil the cabbage in boiling hot water at about 50℃ for a while. Burn the roots first and then the leaves. It is best to take the cabbage out and squeeze it dry when it is boiled, slightly green in color and wilting in skin.

3. Wash and dry the pickle jar without any oil, then sprinkle a handful of salt (granular salt) on the bottom of the jar, then put the cabbage into the jar and compact it one by one inside the head and outside the Ye Chong until the whole vat is full. Sprinkle a handful of salt on every two layers. When it is full, sprinkle another handful of salt on the washed stone or heavy object.

4. Inject water the next day so that the water doesn't pass through the cabbage, and then seal it with plastic wrap to reduce contact with air, which can better ferment.

5. Marinate for 30 days at the temperature of 5- 10, and serve. When eating, you should take it layer by layer from top to bottom. When taking sauerkraut, don't take out the stone pressed on it, so as to avoid the sauerkraut floating naturally and rotting without pressure. Take as much sauerkraut as you want, and don't eat too much at a time to prevent it from going bad and keep it delicious, sweet and crisp.

6. Pay attention to the water level in the container during the period. If there is too much water precipitation, scoop out some in time to prevent overflow.

7. Wash or soak sauerkraut before eating, squeeze out water and cook.