Chinese cabbage: 4 kg, spicy cabbage seasoning: 1 packet, salt: 20g
Step 1: Wash and cut the cabbage into 3-4cm wide sections, add 20g of salt and stir well. After 8-10 hours of development, the cabbage becomes soft and tastes slightly salty. (If it feels too salty, wash it with water) Then control the moisture.
Step 2: Put the spicy cabbage mix in the water-controlled cabbage, stir well and serve. It is best to put the mixed cabbage in a fresh-keeping box and put it in the refrigerator. After 7 days of fermentation, the taste is even more!