1. Spicy cabbage. Remove the old leaves of the cabbage, wash, cut into two longitudinally, soak in salt water for 2 days, remove and dry the water. Then pepper, garlic, ginger, etc. into a spicy sauce, wipe in the cabbage sandwich, the amount of spicy juice depending on the taste may be. Then into the small mouth altar, seal the altar mouth buried in the ground, surrounded with a straw mat, 20% of the altar body exposed on the ground. It is tightly covered with grass mats and the temperature is kept at about 4°C. It will be available for sale 20 days later. 2. Sweet and sour cabbage. Cabbage heart 50kg, salt 3.5kg, sugar 2.5kg, pepper 25g, saccharin 8g, monosodium glutamate 25g. Wash the Chinese cabbage cabbage, chop it, put it in a cylinder, and compact it with stones. After entering the tank, the tank is started from the second to the third day, drained, and then the red pepper slices, monosodium glutamate and other ingredients are added, and then soaked in rice vinegar for 1 day. 3. Spicy cabbage. Take fresh, supple cabbage 100kg, cut into pieces for drying for half a day, after cooling into the cylinder. Put a layer of salt and sprinkle a layer of salt when entering the cylinder. After the cylinder is full, it is compacted with stones to allow it to ferment for 15 days. After fermentation, the cabbage was washed with a vegetable juice and cut into strips 3 cm wide and 6 cm long, and 1.2 kg of red pepper powder, 100 g of pepper oil, and 0.5 kg of licorice powder were mixed and mixed into a jar after mixing with cabbage. When entering the tank, it should be compacted. After 12 hours, after the acid gas diffuses outwards, seal the cylinder port and serve 10 days later. 4. Sweet pickles. Put the pickled cabbage in a cloth bag for 3 to 4 hours and marinate it in a jar. For every 100kg of pickled cabbage heart, use 50kg of sweet noodles. Turn it once a day for 20 days or so.