1. Preparation materials: cauliflower stalks, pickled peppers, salt, sugar, vinegar, garlic, oil and sesame oil. 2. Wash and cut the cauliflower stalks that are ready for need into small pieces. 3. Add salt, marinate for 2 minutes, then wash and drain for later use. 4. Chop the rice pepper and put it in a bowl for later use. 5. Add soy sauce, sugar, vinegar, shredded ginger and garlic to make juice. 6. Put the cauliflower stalks into the container and pour in the prepared juice.

1. Preparation materials: cauliflower stalks, pickled peppers, salt, sugar, vinegar, garlic, oil and sesame oil.

2. Wash the cauliflower stalks and cut them into small pieces.

3. Add salt, marinate for 2 minutes, then wash and drain for later use.

4. Chop the rice pepper and put it in a bowl for later use.

5. Add light soy sauce, sugar, vinegar, shredded ginger and garlic to make juice.

6. Put the cauliflower stalks into the container and pour in the prepared juice.

7, sealed for 1-2 days to eat.