The specific manufacturing method is as follows:

First, there must be a pickle jar. There are usually glass, ceramics and pottery. Pottery pickle jar is the best, with good air permeability. If there is no such jar, find a sealed container.

Red pepper is essential, and fresh ginger is not available every season. Pickled peppers and ginger are very important condiments in Sichuan cuisine. Other vegetables can be selected according to the season. Such as radish, green bamboo shoots and Chinese cabbage. Before pickling, wash all kinds of ingredients with water and dry them naturally.

Now supermarkets have such kimchi seasoning packages. If not, you can mix them yourself. Mainly pepper, pepper and other spices. Or put pepper directly.

Kimchi salt, which is specially used to make kimchi. In fact, it is also possible to use ordinary salt.

It is best to make kimchi with old jar kimchi water, which is equivalent to making old noodles in pasta. If there is no pickle water in the old altar, you can buy bottled wild pepper instead.

The water in kimchi is very important! Tap water must be boiled before cooling! You can also use mineral water directly. First, water and salt are mixed into brine. The ratio is about 200 grams of salt and 2.5 liters of water.

Liquor, mainly sterilization. Sorghum wine will do.

Pickle jars and ingredients themselves should be washed and dried naturally. Put all kinds of ingredients in the jar in turn. The spice bag is also placed in the middle.

Then pour the pepper and the water in the bottle.

Add garlic cloves, then add salt water. The amount of salt water should be controlled at about two or three centimeters away from the altar mouth. Pour a little white wine, also for sterilization.

Finally, cover the jar, pour clean water on the side and seal the jar. Then find a cool place for it. Because it is fresh, it usually takes about 10- 15 days to eat.