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Cabbage is also known as cabbage, cabbage, scientific name is cabbage, belonging to cruciferous cabbage vegetables. According to its leaf shape and color, it can be divided into three kinds: white ball, red ball and wrinkled leaf. The largest number of Chinese cabbages are produced and sold. The main processing methods of cabbage are brewed and dried. 1. The brewed cabbage has the characteristics of compact organization, crisp texture, hypertrophy, and not easy to soften. It is suitable for making kimchi. The processing technology is similar to that of Chinese cabbage: The cabbage with fresh texture is selected and washed thoroughly. After draining, it is promptly placed into a special kimchi jar. The soaking solution contains 3%-5% of salt and can be brewed for 3-5 days. Listing. During the brewing period, it should be noted that the jars must be air-dried first, and there must be no raw water, sinks, and bowl lids to maintain full water. If there is albuginea in the liquid level, they should be removed immediately. Such as adding a small amount of white wine, ginger and garlic can inhibit the growth of bacteria. 2. Drying generally uses hot air drying. (1) Process selection→cleaning→cleaning→separation→blanching→drying→packing→finished products (2) Operation technique 1 Selecting and removing impurities Select the species with higher dry matter content and fresh vegetables, remove the outer leaves , roots and stems. 2 Wash clean with clean water. 3 Cut the vegetables into 4-5 mm strips. 4 blanching in 0.2% sodium sulfite solution blanch 2-3 minutes, because the solution contains a certain amount of sulfur dioxide can prevent oxidation and discoloration and can destroy the enzyme's hydrolytic activity, increase cell membrane permeability, promote water evaporation, and favorable drying. 5 After drying and blanching, drain the water and place it on a hot baking pan. Usually, lay 3-3.5 kg (3-3.5 kg/m2) per square meter and enter the hot air dryer (or drying room). Should not be too high, warming in the middle, later cooling down to 55-60 °C. It takes 6-9 hours to complete the drying. 6 Packaged and stored products shall be packaged in time after being softened and graded. Dry products shall be stored in a clean and dark environment with a temperature of about 10°C and a relative humidity of 30%.