Ingredients: Cabbage: 1, empty glass bottle: 1, fresh red pepper: 4-6, garlic: 4 cloves, seafood soy sauce: 3 tablespoons, sugar: half a tablespoon, mature vinegar: half a tablespoon, salt

: Appropriate amount, Chicken Essence: Appropriate amount.

Method/steps: 1. Take out the kohlrabi, pull out the bad leaves wrapped around the outside and throw them away, cut in the middle, remove the roots, cut into hob pieces, clean and set aside.

2. Take out the fresh red peppers, wash them, cut some into oblique sections, and cut some into dices, set aside.

Take out the garlic, peel it, pat it with a knife, cut it into minced garlic, and set aside.

3. Boil water in a pot, wait for the water to boil, add the chopped cabbage, and cook over high heat.

4. Cook the cabbage until the pot comes back to the boil, then continue cooking for 1-2 minutes.

5. Remove the cabbage leaves when they turn from green to yellow.

6. Add chopped fresh red peppers to the bowl with cabbage.

7. Continue to add seafood soy sauce, sugar, garlic, sugar, vinegar, salt, and chicken essence, stir evenly, and set aside until the cabbage cools.

8. Take out an empty glass bottle and scald it with boiling water to dry it and set aside.

9. After the cabbage is cooled, pour all the food and soup into the prepared empty glass bottles, put it in the refrigerator to marinate for more than 8 hours, and you can take it and eat it at any time.