After picking, the cabbage is spread out on the ground to dry. After it shrivels, it is put into special pickling barrels made from the wood of Chinese cypress; a layer of salt alternates with each layer of cabbage.
醃製酸菜的方法，是先將採收的芥菜置於田間曝曬兩天，曬乾後，分層置於大醃桶內：一層菜一層鹽巴。