Methods/steps:
1. Take out kohlrabi, tear off the rotten leaves wrapped outside, throw them away, cut them in the middle, remove the roots, cut them into hob pieces, and wash them for later use.
2. Take out fresh small red peppers and clean them. One part is cut into sections with oblique knives, and the other part is diced for use. Take out garlic, peel it, pat it with a knife and cut it into minced garlic for later use.
3. Boil the water in the pot. After the water boils, add the chopped cabbage and cook over high fire.
4. Cook the cabbage until it boils again, and continue to cook until 1-2 minutes.
5. Cabbage leaves can be fished out from green to yellow.
6. Put the chopped fresh small red pepper and cabbage together in a bowl.
7. Continue to add seafood soy sauce, sugar, garlic, sugar, aged vinegar, salt and chicken essence, stir well, and then add cabbage to cool.
8. Take out an empty glass bottle, scald it with boiling water and dry it for later use.
9. After the cabbage is cooled, pour all the food and soup into the prepared empty glass bottle, marinate it in the refrigerator for more than 8 hours, and you can take it at any time.