Quick, quick, quick, hot cabbage

It's the first time, the cabbage picks the small one, the first one is good, and the second one is in case of a flip! It's not hot, it's sweet, it's sweet, it's a multi-pack, and it's better for a person to feel like a southerner, and it's spicy, at best. One bag of stuff can make two or three smaller cabbages

Everything is in two and a half (skill: cutting from root to leaf, breaking apart, not easy to break leaves), and the roots are washed clean, and the leaves are split open, with a layer of salt spread over one layer, with more spread in the raisins and fewer leaves。

Heavy pressure. It'll be done in one night. You can have more salt, faster water, just a few more times to wash! Don't cut the cabbage into big pieces. It's quick to kill water, but it's not in control. It's a very different taste, and it's a short storage time

It's a bit of a rush, so wash it with water! Do it again, wash the salt, try it, and when you're ready for the cabbage

Squeeze the water and probably wash it. The cabbage can't be too watery, it can't taste, it can't taste too dry! My experience is that there's a little bit of white in the cabbage state, and it's not easy to break half the time, and it's only translucent on the state side, and the leaves have a little water. I'm familiar with this step

It's the same as salt. One leaf, one layer

Don't be lazy, you'll have to wipe the roots evenly. For the first time, it's best to split up, to move in later, to get thick

It's good. Cover the box, in case it smells. It's under 20 degrees, in the air, in the cold, out of the water, it's pouring out some, 24 hours, and the leaves can be eaten in part, 48 hours. It's the best taste in three days, not more than a week