Hand-torn Crispy Beijing Cabbage

(1) Wash the Beijing cabbage and chili peppers and set aside.

(2) Tear all of the Beijing cabbage into small pieces by hand (you can use a knife, but tearing by hand makes the pieces look nicer and taste better);

(3) Use a clean, oil-free container and evenly add a small amount of salt;

(4) Rub and knead with your hands for a while to make it absorb the flavor more easily;

(5) When massaging and kneading until it has shrunk by about one-third, evenly pour in an appropriate amount of white vinegar and add the chili segments;

(6) Stir evenly with clean, oil-free chopsticks, and it can be eaten after being left at room temperature for 6 hours;

(7) If you make too much at once, you can also store it in a clean container and put it in the refrigerator;