[Fancy Cabbage] Mom's Taste: Kimchi

Clean the cabbage and cut it into pieces of appropriate size; peel and wash the carrot, then cut it into diamond-shaped slices.

Bring water to a boil in a pot, add a little salt, put in the carrot slices, blanch for a moment, and then remove them.

Turn off the heat and add the cabbage, blanch until it changes color, then remove it and place it in cold water along with the carrots to cool.

Place the wok on the stove and fry a small amount of Sichuan peppercorns and dried chili peppers in oil until fragrant.

While hot, pour over the drained cabbage, and season with 3 tablespoons of aromatic vinegar, 3 tablespoons of sugar, 1/3 tablespoon of salt, fried chili, and Sichuan peppercorns.

Mix well, cover with plastic wrap, and place in the refrigerator to chill for 1-2 hours before eating.