1. Picking pickles should be carried out in winter. Select the winter Chinese cabbage, pick out the ones that are not full, and those that are too full are not easy to pickle.
2. Remove the large and thick dirty leaves from the outside of the cabbage. Remove two or three layers of leaves from each cabbage. Put the picked cabbage aside for use.
3. Prepare a large cylinder to check whether it is complete and watertight. If the cylinder is dirty, it should be cleaned and covered with a thick plastic cylinder. If it is a new cylinder, it is OK not to cover it.
4. Prepare a stone. The area of the stone should be smaller than the mouth of the vat for pressing vegetables.
5. Place the prepared cabbage layer by layer in the vat, and sprinkle a small layer of salt on the top of one layer of cabbage, then another layer, and so on.
6. The cabbage yard should be placed higher than the tank mouth, because the cabbage will be melted in the future, and the melted cabbage will be almost flush with the tank mouth.
7. After the cabbage and salt are placed and compacted with stones, add water. The water level should be about half an inch lower than the tank mouth. After some days, the cabbage can be completely immersed in it, so that the pickled cabbage will be cured.