I love this pickle when I eat stinky tofu in Taiwan. It's refreshing, degreasing and greasy.
Step1:Heat water and sugar in a pot until sugar melts. Turn off the heat. Add white vinegar and 2 tablespoons salt and mix well. Let coo
Step2:Shred cabbage. Peel and slice carrots. Mix cabbage and carrots with salt. Marinate for about 1 hour until leaves soften. Squeeze the leaves dry by han
Step3:Remove the seeds and slice the peppers. Pat the garlic flat. Put the cabbage, carrot, pepper and garlic into a clean and oil-free fresh-keeping vessel. Pour in the sugar and vinegar juice to coo
Step4:Close the lid and refrigerate for more than 2 days until it tastes goo
Cooking tips:There are skills in making delicious dishes.