Tools/raw materials: Chinese cabbage, salt.

1. First, put the cabbage in a ventilated place or an empty room for about three days, so that some of the water in the cabbage can volatilize, so that the pickled sauerkraut is not easy to rot, and the pickled finished sauerkraut tastes good. When pickling Chinese cabbage and pickled cabbage, the Chinese cabbage can be washed without water, as long as it is roughly sorted out. When the Chinese cabbage is pickled and sour, we can clean it with water before eating it.

2. Prepare a pottery jar, clean the inside of the jar, then sprinkle some salt on the bottom of the jar, sort out the dried cabbage, remove the old leaves and impurities, cut it in half with a knife, put the cabbage in the jar according to the incision, sprinkle a little salt on it, sprinkle some salt on each layer of cabbage, put all the cabbages in the jar according to this method, and sprinkle a layer of salt on the top layer of cabbage.

3. Don't keep the temperature of pickled sauerkraut too high, just keep it at room temperature. After pickled sauerkraut, put the sauerkraut jar in a place with a slightly lower temperature, which can prolong the edible period of pickled sauerkraut.

4. Pickled cabbage must be pressed with a heavy object for three days, so that the cabbage will naturally sink and some of the water in the cabbage will overflow. At this time, we can fill the tank with water so that the water does not pass the cabbage. After a month or forty days of pickling, the Chinese cabbage sauerkraut will be pickled.