How to pickle pickled cabbage Materials: 2 cups of disposable plastic cups of sugar, 2 cups of disposable plastic cups of vinegar, one or two bowls of water, pepper, small red pepper, pickled pepper, one cabbage, one carrot and half a bowl of salt.

The practice of flat cabbage and kimchi is as follows:

1, put the sugar in the water and stir until it is boiled and dissolved, add vinegar and stir, turn off the fire and let it dry.

2. Wash and tear the cabbage. Don't tear it too small. When finished, the leaves will shrink together and become very small.

3. Cut carrot into strips or slice garlic and pepper.

4. Shredded cabbage and carrots throw salt. Because the torn cabbage is very large, it is recommended to separate four or five servings of vegetables and salt, first throw the first one, then put the second one after the volume becomes smaller, and then add salt.

5, this is the volume slowly changing in throwing salt, and the small dish juice slowly comes out.

6. After the salt throwing is finished, it has shrunk a lot. This is the amount of half a pickle. Now let it stand for more than half an hour, and one's fingers itch to turn it over twice from time to time.

7. When the vegetable juice is finished and the leaves look ripe and soft, start squeezing the vegetables and then flush them again.

8. Put the materials in the last step into a sealable container, preferably glass or ceramic. If the conditions are limited, use plastic. Add the sweet and sour water that was cooled in the first step, and the water should be flooded with kimchi. Wait in a sealed way.

9. Just leave it at room temperature for one day.