Pickled vegetables in oil

Wash the cabbage and break it into pieces, wash the celery and cut it into sections, wash the carrot and shred it. Put everything into a large bowl, add 4 tablespoons of salt, and marinate for 2 hours, kneading once every half hour to ensure each leaf is well-marinated and slightly translucent.

Squeeze the water out of the pickled vegetables and put them into a jar. Taste to see if the saltiness is enough, as this will determine how much salt to add when making the sauce next.

Simmered sauce: Heat oil until boiling, then reduce to low heat and add star anise and Sichuan peppercorns, frying until fragrant. Add an appropriate amount of soy sauce and salt, adjusting the taste to your preference, and a little sugar. Finally, add small chili peppers and garlic, turn off the heat, and let it cool.

Pour the cooked sauce into a bottle, mix it evenly with the vegetables, and it’s ready to eat. It can be eaten directly, or it tastes even better after being refrigerated overnight. It can be stored for a long time if sealed.