2 Take boiled water and cool it for later use.

3 Add onion, garlic cloves, pepper, celery and onion to the bottom of the pickle jar (or jar).

Wash the cabbage, tear it into palm-sized pieces and put it in a pickle jar.

5 Add boiled and cooled pepper water into the pickle jar, then add salt, high-alcohol liquor, honey (or rock sugar) and white vinegar, and finally add cold water, which shall prevail.

6. Seal the pickle jar (or wide-mouthed glass bottle) and leave it at 20 ~ 30 degrees for 3 ~ 5 days.

Note: As for the dosage of various ingredients, the standard statement is moderate, but it will eventually vary according to everyone's taste. My experience is that the most important thing is the amount of salt. My practice is not to put salt first, and after the amount of water is determined, the amount of salt is determined according to the amount of water. Generally, 30 grams of salt, 20 grams of white wine, 20 grams of white vinegar and honey 1 tablespoon (or 3 pieces of rock sugar) are added to each kilogram of water.