Guangshui pickled cabbage

Guangshui pickled cabbage

　　Features: Pale yellow in color, fragrant and tangy with a delicious taste. Preparation method: (1) Wash the good cabbage stems and air-dry them for two days before retrieving them. (2) Layer the cabbage and salt in a jar. As you layer, press and knead the cabbage to soften it and extract the juice, then press stones on top to pickle it. (3) On the second day, continue pressing and kneading to compact the cabbage in the jar. After several days, when the liquid in the jar rises above the cabbage, stop pressing. Then press stones on top again, cover with a lid, and place it in a well-ventilated area to ferment naturally. After about 30 days, the pickled cabbage is ready. (Guangshui)