Prepare pickle jar and kaoliang spirit, wash and blow dry the pickle jar.
Prepare more vegetables. All kinds of vegetables taste good.
Making salted pickles: Boil boiling water in an oil-free small pot, add salted pickles (large amount), add pepper, fragrant leaves, aniseed, cinnamon and dried peppers, add rock sugar (sugar cane can be used instead), boil, turn off the fire and let it cool for later use.
Wash all vegetables, cut into pieces, control water and purify, and preferably dry them. The more varieties, the better the taste. Broccoli stalks, Chinese cabbage stalks and purple cabbage stalks can all be used as pickles.
Put the dried vegetables in the jar. In order to facilitate observation, I used a glass jar to demonstrate. In fact, it is best to use a crock or a clay pot.
Pour the boiled salt water into the jar, add some white wine to the jar mouth, cover it, and pour the sealing water at the edge of the jar mouth. It takes about ten days to put it in a dark and ventilated place and wait for fermentation.
The kimchi in the newly opened altar doesn't taste very good. We should constantly add new dishes to make it more and more mellow.
White radish is dyed beautiful pink, refreshing kimchi can be used as an appetizer, and fried pork with sour beans is a good dish for the next meal.