Remove wilted and dry leaves from the Chinese cabbage and cut the stem at the bottom into small pieces. Cut the Chinese cabbage into quarters lengthwise, using the kitchen knife to cut only at the bottom and tearing the rest apart with your hands. If you cut the Chinese cabbage along the entire length with the kitchen knife, you will end up with too many small leaf remnants that will fall off later. Therefore, it is important to only cut with the kitchen knife and separate the rest with your hands.
2. prepare a brine of 8-10% in a large baking bowl. The quartered Chinese cabbage goes into this brine with the cut side up. It is layered so that it is completely covered by the brine. A little salt is sprinkled on top and the whole is weighed down with stones or possibly lids. The Chinese cabbage remains in this brine for 30 to 36 hours. Depending on the mass and concentration of the lye, the times change a little bit, but the Chinese cabbage should in no case be in the lye longer than 48 hours.
To ensure that the Chinese cabbage is drained evenly, the layers should be swapped from time to time.
3. the dehydrated Chinese cabbage must be handled carefully so that the cell structure is not destroyed when it is washed under clear running water. After it has been washed twice, this time layer it on a draining rack with the cut side down.
4. in a large baking dish, di
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