Materials

500g white radish, 100g chili, 50g aniseed, 100g ginger, 50g salt, 50g rock sugar, 50g garlic

Method: 1. First put an appropriate amount of salt in cold water, and then boil the water. The amount of water should be about 20-30% of the capacity of the jar, not too much. Add a little more salt than usual when cooking, and stop if it feels too salty. (If you use bottled drinking water, there is no need to boil it, just add salt.)

2. Wait until the water is completely After cooling, pour it into a jar, and then add one or two sorghum wine. Other wines will not work. The kimchi fungus actually comes from sorghum wine koji.

3. Add red pepper, ginger, and garlic. You can add more. Add some to increase the flavor of the dish. And this kind of vegetables should be kept in the jar at all times, as they have the effect of sterilizing and improving flavor. (Green peppers can also be used, but the color is not as good-looking as red peppers)

After 4.2-3 days, you can carefully observe whether there are bubbles forming around the peppers. At the beginning, there will be one or two very small bubbles. , it is almost invisible if you don’t pay attention. If there are bubbles, even just one bubble, it means the fermentation is normal.

(Actually, it doesn’t matter if you can’t observe it. Just leave it for 2-3 days.)

5. This is how the original kimchi juice is prepared (the kimchi bacteria are cultured). The kimchi bacteria are anaerobic bacteria. It is very important to pay attention to the sealing of the mouth of the jar. You can directly put the pickles you want to eat, such as radish and cabbage