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In a large bowl, combine shredded cabbage, grated carrots, and sliced bell pepper. Mix gently with your hands.
In a heatproof bowl or jug, combine salt and sugar, then pour in 500 mL of freshly boiled water. Stir until completely dissolved.
Add the vinegar to the hot water and mix well.
Pour the hot brine over the vegetables. Mix everything thoroughly and press down so the veggies are fully submerged.
Let it sit at room temperature for 5–6 hours, then refrigerate overnight.
It's ready the next day — crisp, tangy, and full of flavor! Keeps well in the fridge for up to 2 weeks.