2. Don't wash the cabbage first. After removing the dirty leaves on the outer layer, dig out the heart of the cabbage with a knife, then remove the leaves by hand and tear them to about 5 cm wide. The stem is the best, don't throw it away, just thin it with a knife.
3. After processing, put them all into a basin or plastic bag until they are about eight percent full, then peel and shred the carrots and put them together.
4. Sprinkle the salt, shake the bag mouth to make the salt even, and then shake it after 5 minutes. If it's a basin, just stir it evenly by hand.
5. Vegetables in winter taste good, and they are preserved for about 20 to 30 minutes; In summer, vegetables are hard, and it takes at least 1 hour to make Chinese cabbage water. The amount of salt will affect the time of water coming out, so don't marinate for too long, the leafy vegetables will be soft and salty.
6. Wash the salted cabbage with cold boiled water and squeeze out the water as much as possible.
7. Wash garlic and pepper with cold boiled water, then put them in the jar with white sugar and white vinegar, add cold boiled water to 1/3 of the jar, stir the sugar evenly and try the taste. It must be a little sour and sweet
8. Put the washed cabbage in the jar, and the sweet and sour water must drown the cabbage. Cover and refrigerate for more than half a day.
9. When eating, use a dry appliance to hold a proper amount and add a little sesame oil, which will be more delicious.