Summer Peace~Tangy Pickles

Wash the ingredients and thoroughly drain the water.

Cut the white radish, carrot, and cucumber into strips, and tear the cabbage into pieces.

Pour a large bowl of water (a noodle bowl) into a pot, add salt and sugar, and bring to a boil. Then add green chili peppers, red chili peppers, Sichuan peppercorns, ginger slices, bay leaves, and other ingredients. Let the prepared brine cool naturally, then add an appropriate amount of white vinegar.

Prepare a sealed jar, place cabbage slices at the bottom, then add white radish, carrot, and cucumber. Pour in the cooled brine, add a bottle cap of high-concentration white liquor, and shake well. Place the sealed jar in a cool place, and it can be opened to eat in about 2 days. In hot weather, it can be stored in the refrigerator.