Ingredients preparation: 800 grams of vegetables, 300 grams of white vinegar, 200 grams of sugar, and appropriate amount of salt. Break off the small cabbage heads one by one and wash them. Cut the vegetables into small pieces, put them in a basin and marinate them with an appropriate amount of salt for half a day. It is best to put a heavy object on top. Press out the juice, drain the water, rinse it with cold boiled water, and absorb the water with kitchen paper towels.

1. Ingredients preparation: 800 grams of vegetables, 300 grams of white vinegar, 200 grams of sugar, and appropriate amount of salt.

2. Break off the small cabbage heads one by one with your hands and wash them.

3. Cut the vegetables into small pieces.

4. Put it in a basin and add an appropriate amount of salt to marinate for half a day. It is best to put a heavy object on top.

5. You will see a lot of juicy water squeezed out. After draining the water, rinse it with cold boiled water and use kitchen towels to absorb the water.

6. Prepare the sweet and sour sauce. Add half of the white vinegar and sugar to a pot and heat until melted, then turn off the heat. Add the other half of the white vinegar and wait until it cools completely.

7. Put the vegetables into a clean, oil-free and water-free sealed box.

8. Add the cooled sweet and sour sauce.

9. Cover and shake evenly before placing in the refrigerator.

10. After pickling for 3 days, the color of the vegetables will change from the original emerald green to yellow-green, and it is ready to eat.