Ingredients: cabbage 200g, carrot 50g, white radish 50g, cucumber 30g, tender ginger slices 15g, green pepper slices 10g, pepper 3g and water 600cc.

Seasoning: sorghum wine 20cc, salt 1 tbsp.

Steps:

1, cabbage washed and drained; White radish and carrot are washed, peeled and cut into pieces respectively; Cut the cucumber into sections; Stir-fry pepper in a griddle over low heat.

2. Pour water into the pot, bring it to a boil, add salt and pepper for a little boiling, cool it, pour it into a glass jar, add cabbage, radish, carrot, cucumber and sorghum wine, seal the bottle mouth for 3-5 days, and eat it until the sour taste appears, and put it in the refrigerator for cold storage.