Ingredients: Chinese cabbage, large grains of salt.

working methods

1. First, dry the picked cabbage outdoors for two or three days to evaporate some water.

2. Wash hands and knives thoroughly, and don't get greasy. Cut off the old bunch of bad leaves of dried cabbage and cut them in half from the middle.

3. The pickled container should be brushed dry, and there should be no oil.

Blanch the cut cabbage with boiling water. Scalding time should not be too long. First blanch the roots and then blanch the leaves, and the color of the vegetables will turn slightly green.

Let the cabbage cool first, then cut it and put it in the container. Starting from the bottom, sprinkle a handful of large grains of salt on each layer of cabbage, put it in the cylinder head and press it as tightly as possible.

6. After solidification, press a stone on it and seal the container with plastic wrap.

7. Inject clear water the next day, so that the water does not pass through the cabbage, and then seal it with plastic wrap to reduce contact with the air, which can better ferment.

8. Marinate for 30 days at the temperature of 5- 10, and serve.

9. 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.

10, wash or soak before eating, and squeeze out water before cooking.