White radish, beans, red pepper, ginger, garlic, appropriate amount of cold water, appropriate amount of salt and a little high-alcohol liquor.

The practice of kimchi

1. Wash the ingredients and jars for kimchi and dry them.

2. The dried materials are changed into suitable sizes.

Step 3 put it in a dried jar

4. Add the right amount of salt

5. Pour in cold boiled water almost flush with the ingredients in the jar.

6. Add high-alcohol liquor

7. Finally, cover the jar, and inject water into the jar rim (during this period, be careful that the water on the jar rim cannot dry) for about 10 days before opening the jar for eating.

The brewing time of various ingredients is different, such as pepper, which takes a long time to taste sour; However, the soaking time of white radish and lettuce is generally shorter, like white radish for three or four days, and lettuce can be eaten in one day. Of course, this has a certain relationship with the size of the soaked vegetables. If the whole white radish is thrown into the bubble, the soaking time is definitely longer than that of cutting it.

The newly-built pickle jar may not be too sour, but will become more and more sour as time goes on; The pickle jar should be kept in the shade.

The method of making kimchi in each place may be different in details, but it should be similar in general. You can add spices such as pepper and star anise according to your personal taste.

White radish: digestion-promoting, phlegm-resolving and middle-wide.

Beans: rich in carotene, promoting blood circulation and removing blood stasis.