Homemade pickled cabbage

Ingredients: Chinese cabbage, mushroom powder, salt, and glucose.

Cut off the root of the Chinese cabbage, pick and wash it clean, and drain.

Cut in half.

Cut into thin strips.

Blanch it briefly.

Drain and let cool.

Put it into the container.

Pour in the fermenting liquid until it covers the cabbage.

Place it in the machine and press the cabbage firmly with a vegetable press.

Put the inner lid on and fasten the latch.

Close the lid, power on, and press the switch.

Select the sauerkraut function button.

After a few hours, when the time is up, the power can be turned off.