1. Wash the cabbage, then tear it into appropriate pieces, wash it, then put it in a pot, sprinkle salt layer by layer at a time and marinate it for about 3 hours.

2. During the period of pickling cabbage, clean the lemon, rub the skin of the lemon with salt, then rinse it with clear water and cut it into pieces.

3. Then pour out the salt water from the cabbage, rinse the cabbage with clear water and set aside for later use.

4. Take out the sealed jar, clean it, control the moisture, then add cabbage, millet pepper, pepper and lemon in turn, layer by layer, and finally add white vinegar and rock sugar. Finally, cover and seal it, and put it in the refrigerator for a week to eat.