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  1

  Cut the baby cabbage in the middle, cut off the old roots, then cut it into small teeth and put it in a crisper.

• 

  2

  Heat a little oil in a wok, add Sichuan peppercorns and fry until fragrant.

• 

  3

  Pour in white vinegar, add about 1500ml of water, and season with salt, sugar, and MSG.

• 

  4

  Bring it to a boil and then let it simmer.

• 

  5

  Cut the ginger into shreds, cut the millet pepper into sections, add them to the baby cabbage, and top with the kimchi juice.

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  6

  Press it down with a heavy plate.

• 

  7

  It can be consumed after 24 hours.

• 

  8

  Finished product. Sweet and sour, slightly spicy, crisp and refreshing.

Tips

1. Sweet, sour and slightly spicy taste, you can add or subtract as appropriate according to your own preferences.
2. If you want to eat it in advance, serve the soup while it is hot and it can be eaten in 3 to 5 hours.