Bap Cai Lam Dua (Pickled Napa Cabbage with Carrots and Pepper)

Bap Cai Lam Dua (Pickled Napa Cabbage with Carrots and Pepper)
Ingredients
1 Napa Cabbage
2 Tbsp. Salt
2 Carrots
1 tsp. Salt
5 Green Onions
5 Shallots
3 1/2 cup Vinegar
1 cup Sugar
1 tsp. minced Chili Pepper

Wash and rinse 1 Napa Cabbage.  Set it aside to air dry. Then cut into 1 inch pieces. Put in into a large bowl.
Add in 2 Tbsp. Salt and mix. Then set it aside. Peel and wash 2 Carrots. Cut into long strips. Put into a bowl and add in 1 tsp. Salt. Mix and set aside.
Cut 5 Green Onions into 2 inch long stem. Put in a bowl and set aside. Slice 5 Shallots, put in a bowl and set aside.
Pour 3 1/2 cups Vinegar into a pot. Add in 1 cup Sugar. Using medium heat bring to a boil and remove from heat. Set aside to let it cool.
After 15 minutes, rinse the Napa Cabbage.  Let it air dry for a few minutes. Then rinse the Carrots.  Let it air dry for a few minutes.
In a large bowl add in the Napa Cabbage and Carrots. Add in the Green Onions. Add in the Shallots. Add in 1 tsp. minced Chili Pepper. Mix well.
Put it in a large glass jar. Pour in the liquid mixture. Put a plastic wrap on top and cover with a lid. It should be ready in 1 day.  Put in the refrigerator to use.