STEP 1/6
You can cut the cabbage vertically and then cut it into small pieces. At this time, remove the cabbage core.
STEP 2/6
Chop the onion into thick pieces. I use half of each green bell pepper, and cucumber is okay instead of green pepper. Remove the tip and white seam, cut it long, and cut it into the same shape.
STEP 3/6
Put cabbage, onion, green pepper, canned corn, etc. in a large bowl, add 1 tablespoon of vinegar, half a tablespoon of sugar, and half a tablespoon of salt, and mix them evenly, and marinate them for 10 minutes. If you season it, it doesn't smell raw and tastes better.
STEP 4/6
When pickled, change the kitchen towel two or three times to remove the water from the pickled vegetables. If you press it too hard, the crunchiness of the vegetables decreases, so it feels like you're only slightly removing moisture.
STEP 5/6
You can make the sauce while the vegetables are pickled, and mix it evenly with 3 tablespoons of mayonnaise, half tablespoons of sugar, 2 tablespoons of milk, 2 tablespoons of vinegar, 1 teaspoon of salt, a little bit of white pepper, and 2/3 tablespoons of lemon juice. For lemon juice, you can squeeze fresh lemon, and I used lemon juice in a yellow bottle. You can buy it at the mart. The concentration is about to trickle down.
STEP 6/6
Pour in the sauce and mix evenly with a spoon. Because the sauce concentration is thin, it mixes very well.