1. Prepare 2 carrots, 2 Chinese cabbages, 400g white vinegar, 200g white sugar, 2500ml salt 180g water, more than 0 slices of pepper 10 and a bottle of pickled pepper.

2, 10 kg a pickle jar, 2 cabbages, 2 carrots, white sugar, white vinegar, pickled millet pepper, fresh millet spicy and so on.

3. Add 2500 ml of water and 200 g of white sugar to an oil-free pan, heat, melt and boil. After cooling, add 400 grams of white vinegar. The ratio of white sugar to white vinegar is 1: 2. If you don't like sour taste, you can reduce white vinegar appropriately.

4. Wash the cabbage and control the water. Tear large pieces by hand and put them in a pot, with a layer of cabbage and a layer of salt. Add carrot slices and marinate together. The total amount of salt released is about 180g. The curing time is about 2 hours.

5. Put the cabbage in the jar, add half of the millet hot pickled pepper and the pickled pepper juice in the jar. After all the cabbage and carrots are put in, add the remaining millet spicy and pickled pepper juice, add fresh millet spicy and pepper, and pour in the cool sweet and sour juice. Cover the altar with water.

6, basically edible for three days, the best taste is about a week. During the period, it is necessary to replenish the altar sealing water in time.