Ten days and a half months later, the dried Chinese cabbage ushered in a new journey - the women were responsible for removing the rotten leaves and cleaning the cabbage, and the men blanched the cabbage with boiling water, and then worked together to neatly stack the blanched cabbage in a large vat, Arrange a layer of cabbage and sprinkle a layer of coarse salt, fill the large jar with cabbage layer by layer, and finally press it tightly with a big stone. This pickling method is called "cooked pickling", which can make the sauerkraut not rot and more crisp. It is said that the sauerkraut pickled in this way can be eaten until May Day next year.