1. Wash and drain 1 piece of cabbage, cut the bottom in the middle, tear open the cabbage, then cut it in half, and tear it into four parts
2. Spread 80g of salt evenly on the leaves and marinate for 8-10 hours
3. Take out the marinated Chinese cabbage, wash it, and dry it.
4. 500g spicy cabbage marinade, 100g shredded carrots, and 100g leeks, mix well, and spread them evenly on the leaves
5. Roll up the Chinese cabbage from the roots inwards, put it in the fresh-keeping box, pour the remaining sauce into the fresh-keeping box, seal it, let it ferment naturally at room temperature for 1 day, then put it in the refrigerator, and enjoy it in about 3 days
