Cabbage Pickles, Just Boil the Sweet Vinegar Brine and Pour It Over - Good for a Whole Month

Steps

1. 1

   Remove the outer leaves and core of the cabbage and separate the leaves.

2. 2

   Cut the cabbage into bite-sized pieces, and scrub the cucumber clean with gloves.

3. 3

   Cut off 2-3cm from both ends of the cucumber and slice; cut the cheongyang peppers into large pieces.

4. 4

   Soak the cabbage and cucumber in water for 5 minutes, then drain in a colander.

5. 5

   Add 1L water, 1T salt, 3 bay leaves, and 1T whole black pepper to a pot and boil for 5 minutes after it starts boiling.

6. 6

   Turn off the heat, remove the solids, add 1 cup of sugar and 1 cup of vinegar, and stir to dissolve.

7. 7

   Place the cabbage, cucumber, and cheongyang peppers in a container, pour the sweet vinegar brine over them, let cool, close the lid, and refrigerate after 24 hours at room temperature.