How to pickle northeast Chinese sauerkraut

The pickling method of sauerkraut is as follows:

Ingredients: half a Chinese cabbage.

Accessories: half a bottle of white rice vinegar and appropriate amount of sugar.

Steps:

1. Tear off the leaves of Chinese cabbage one by one, rinse them clean, and then dry the water on the leaves with kitchen paper (or dry them after half a day).

2. Cut the Chinese cabbage leaves into small pieces, marinate them with salt for several hours, and marinate the water in the Chinese cabbage leaves.

3. Filter out the salt water.

4. Add a spoonful of white rice vinegar.

5. Add a spoonful of sugar.

6. Continue to add white vinegar until the cabbage is submerged.

7. Put it in the refrigerator for two days.