2. Accessories: apple 1/2, pear 1/2, onion 100g, garlic 150g, ginger 100g, pepper powder 50g, carrot 1 root, salt.

3. Remove the old leaves from the outside of the cabbage, cut a small mouth from the middle with a knife, and then tear it into several equal parts by hand.

4. Sprinkle salt evenly on each leaf by hand and marinate for at least 5 hours.

5. Prepare auxiliary materials, such as diced apples and pears, minced ginger and garlic, sliced onions and shredded carrots.

6. Pour all the ingredients into the container and add a proper amount of purified water.

7. After adding water, stir into a paste.

8. Sprinkle the sauerkraut evenly with seasoning.

9. Put the smeared cabbage in a fresh-keeping box and seal it. You can put a layer of plastic wrap on the lid.

10, don't put it in the refrigerator after sealing, and put it outside for a day or two in summer, which will make the fermentation faster. If it is winter, you can leave it outside for 4-5 days and put it in the refrigerator after it turns slightly sour. It usually turns sour in 5-7 days in summer, and it takes a long time in winter, usually 10 days. The higher the temperature, the faster the fermentation.