2. Pour water and sugar into the pot, heat until the sugar melts, turn off the heat, add white vinegar and 2 teaspoons of salt, mix well, and let cool for later use.
3. Tear the cabbage, peel and slice the carrot, mix the cabbage and carrot and marinate with salt for about 1 hour until the leaves are soft. Dry the leaves by hand.
4. Pepper is seeded and sliced, and garlic is flattened. Put Chinese cabbage, carrot, pepper and garlic into a clean and oil-free fresh-keeping container, and pour in the cool sweet and sour juice.
5. Cover the lid tightly and put it in the refrigerator for more than 2 days until it tastes good.