Select a clean pickle altar, put clean cold water in it. The first thing is to make the mother water. In the bottle put a large piece of ginger, peeled garlic braid dozens of, fresh small red chili pepper (to be extra spicy). Then into the washed mustard (or cabbage, etc.) and put half a glass of salt (the amount of which depends on taste, but should not be less). Cover the altar tightly and leave it at room temperature for about ten days. At this time, the mother water should have developed food piety acid (sauerkraut is not the result of vinegar Oh), at this time you can take out the soaked vegetables to eat. But at this time the mother water is not enough to taste, but also need to be refined if times, to be able to become flavorful sour water. Conditional, can be put into the Sichuan red pepper a number of grains to add flavor, preferably produced in Hanyuan, do not use the Thai production. After the success of the first bubble of the dish, can continue to add new dishes. At this time, some of the mother water in the altar should be put into the refrigerator for reserve. The trick of making kimchi is not to make the mother water for the first time, but to keep the acidity of the brine in dynamic balance at any time in the future. If you feel that the brine is not acidic enough, you can add some of the reserved water from the refrigerator to the altar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt appropriately. 2. Sometimes when you see white flowers in the bottle, you can pour in a few drops of white wine. Generally speaking, you can use mustard greens, buckwheat (preferably its skin), cabbage, beans, celery, etc. 3. If you want to pursue high precision, you can use ginger, bamboo shoots, young ginger. You need to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, can be eaten in a day. Good standard is colorful, taste mellow (not too sour), slightly spicy and pure. 4, cucumber can also be into the bubble, but must use another bottle. Because cucumbers are easy to bad salt water. After soaking, at room temperature overnight can be eaten. 5, long after soaking pickles can be put into the bone broth for sauerkraut soup, its flavor is very beautiful. Can also be added to the fresh fish fillets, instantly under the so-called sauerkraut fish - a popular new style of Sichuan cuisine in recent years. 6, poured out of the brine can be used as a mother's water for other families. 7, the key to pickles is to avoid staining the oil, avoid bacteria. Therefore, the pickle altar should be cleaned and cooled dry before use; pickle altar cover around the water to seal, avoid entering the air, breeding bacteria; each time from the altar pickle tool must be dedicated, can not have oil.