Cabbage thinly shinkuem, I use a peeler.
Grate the carrots on a grater for carrots in Korean.
Cut the pepper thinly.
Stir the vegetables.
Transfer to a glass container. (can be banks) Adding black pepper peas and Bay leaf.
Preparing the marinade.
Add salt and sugar to the boiling water and stir until dissolved. Add vinegar, vegetable oil. Stir.
Fill the vegetables with marinade, cover with a lid and, after cooling, put in the refrigerator for 12 hours.
Pickled cabbage is ready! It turns out very tasty.