1, the first step in making kimchi need to choose a good kimchi altar. Generally choose inside and outside the glazed, belly large mouth small clay altar, altar mouth surrounded by a circle of concave water grooves, altar mouth with a cover can make the altar and the outside world air isolation;

2, modulation of high-quality brine. Pickle brine is best made with well water and other hard water, using a tile pot to boil the water, add salt, until the salt is completely dissolved and cooled, poured into a clean altar. Usually every 10 kilograms of water to add pepper 2, 5 grams, 5 grams of fennel, 150 grams of chili, 100 grams of ginger, pepper 10 grains, 150 milliliters of yellow wine, salt, mixing that is into the brine;

3, is the choice of raw materials. Texture crisp and tender varieties of vegetables can be, such as kale, cabbage, celery stalks, carrots, garlic, lettuce, young ginger, peppers, etc.;

4, brine soaking that is into the altar fermentation. Into the altar must be filled and pressed, installed altar with a bamboo slice will be stuck in the vegetables do not float out of the brine surface. Cover the inner cover, fill the sink with cold boiled water, and then buckle the bowl cover. Summer by 6 days, winter by about 15 days can be eaten or sold.