How to pickle kimchi in Northeast China?

Material: 3 Chinese cabbages, salt 15g per catty. ?

1, about 5-6 kg of Chinese cabbage, cut into four equal parts, as shown in the figure.

2. Wash each piece of cabbage with tap water.

3. Then rinse the cabbage, as shown in the figure.

4, according to the salt per kilogram of vegetables 15 grams, prepared in advance and evenly sprinkled on vegetables.

5. Put the vegetables in a big pot.

6. Sprinkle all the cabbage with salt, do not add water, and seal it with protective film.

7. It needs to be marinated for two days and turned once every half day, so that the cabbage will be marinated and evenly distributed.

8. Originally pickled two pots of Chinese cabbage, as shown in the picture, one pot was synthesized in two days.

9. Cover it and put it in a ventilated place in the kitchen. After about three days, salt water was poured into it. It will be ready in ten days.