Pickled Cabbage, Make the Sweet Vinegar Brine Once and Enjoy It All Month Long

Steps

1. 1

   Remove the outer leaves of the cabbage, remove the core, and separate leaf by leaf

2. 2

   Cut the cabbage into bite-sized pieces, wash the cucumber, cut off both ends (2-3cm) and slice, and roughly chop the cheongyang chili

3. 3

   Fill a bowl with water, add cabbage and cucumber, and let sit for 5 minutes

4. 4

   Drain the cabbage and cucumber in a sieve to remove moisture

5. 5

   In a pot, add 1L water, salt, bay leaves, and whole peppercorns, bring to a boil and cook for 5 minutes

6. 6

   Turn off heat, remove the ingredients, then add sugar and vinegar and stir until sugar dissolves

7. 7

   Place cabbage, cucumber, and cheongyang chili in a container, pour the sweet vinegar brine over them, let cool slightly, close the lid, store at room temperature for 24 hours, then refrigerate