1. One cabbage, peel off the skin.
2. Cut into four pieces.
3. Wash the cabbage and let it dry.
4. Salt and marinate for two hours.
5. Cut Thai pepper into small sections and mix well with cabbage. If you like spicy food, you can add more Thai pepper.
6. Bottle the cabbage, pour white rice vinegar, and leave the cabbage.
7. Store at room temperature, ready to eat after three days.
Tips:1. If you are afraid of acid, you can add an appropriate amount of rock sugar.
2. The cabbage is not easy to dry. You can also use water to boil it and remove it, otherwise the cabbage will not be crispy.
