Methods/steps:
1, take out kohlrabi, pull off the bad leaves wrapped outside and throw them away, cut them in the middle, remove the roots, cut them into hob blocks, and clean them for later use.
2. Take out the fresh small red pepper and clean it. Part of it is cut into oblique knife sections, and the other part is diced for later use. Take out garlic, peel it, pat it with a knife and cut it into minced garlic for later use.
3. Boil water in the pot, add the chopped cabbage after the water boils, and cook over high fire.
4. Cook the cabbage until it is boiled again, and continue to cook until 1-2 minutes.
5, cabbage leaves from green to yellow can be fished out.
6. Put the chopped fresh small red pepper in the bowl with cabbage.
7. Continue to add seafood soy sauce, white sugar, garlic, white sugar, aged vinegar, salt and chicken essence, stir well, and then place the cabbage to cool.
8. Take out an empty glass bottle, then scald it with boiling water, dry it and set aside.
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.