Ingredients: two cabbages, proper amount of salt and water.

Steps:

1. Wash and shred Chinese cabbage.

2, scalded bottles, there can be no oil in the bottle.

3. Sprinkle salt (about 5g each time).

4. When the dish is added to half, add salt once.

5. Shake the bottle when the dish is near the bottle mouth and continue to fill it.

6. Fill the bottle with water, seal the bottle with plastic wrap and add the cap. Marinate for about half a month, and you need to add water halfway. Pickled sauerkraut will be cured.