Finely chop the cabbage, I use a vegetable peeler.
Grate the carrots on a Korean carrot grater.
Slice the pepper thin.
Stir the vegetables.
Transfer to a glass container. (there may be cans) Add peas of black pepper and bay leaf.
We prepare the marinade.
Add salt and sugar to boiling water and stir until completely dissolved. Add vinegar, vegetable oil. Mix it.
Pour the marinade over the vegetables, cover with a lid and, after cooling, refrigerate for 12 hours.