1, put the sugar in the water and stir until it is boiled and dissolved, add vinegar and stir, turn off the fire and let it dry;

2, the cabbage is washed and torn, not too small, and the leaves will shrink together and become very small after finishing;

3. Cut carrots into strips or slices, and cut garlic and pepper;

4. Shredded cabbage and carrots are salted. Because the torn cabbage is very large, it is recommended to separate four or five servings of vegetables and salt, first throw the first one, then put the second one after the volume becomes smaller, then add salt and so on.

After the salt throwing is finished, it has shrunk a lot. Now I have to stand for more than half an hour. My fingers itch to turn it over twice from time to time. When the vegetable juice is finished and the leaves look ripe and soft, I start to squeeze the vegetables, then rinse them again. If I don't want to eat too salty, I can rinse them several times, and finally I have to squeeze them dry.

After washing and squeezing, the cabbage and carrot are fished into small red pepper, pickled pepper, pepper and garlic slices, and shaken evenly;

Put the materials in the last step into a sealable container, preferably glass or ceramic, and use plastic when the conditions are limited. Add the sweet and sour water cooled in the first step, and the water can only be flooded with kimchi, and wait in a sealed way;

Leave it at room temperature for a day, and that's all.