Pickled cabbages are one of the specialties of our northeast. They were very popular in the past when people lived in poverty. At that time almost every family salted cabbages in early winter for the use in the coming cold and long season. First, have a number of medium－sized cabbages trimmed and cleaned. Second, scoop out the root of each cabbage and fill the hole with salt. Next, put them one by one into a large plastic bag inside a jar until its rim and scatter some salt on every layer. Then, lay a heavy stone on top of them. After that, add cooled boiled water until the cabbages are submerged. Finally, tie up the bag. After twenty days of fermentation, they can be used to make sour cabbage soup.