1. Wash and dry the jar. About 50g of millet is spicy, 7-9g of green pepper, more than 300g of white radish, 70g of ginger 1 root and tender ginger 1 peeled garlic. Wash them all and dry them. Take out the pepper, dry it and put it in the jar.

2. Tap water 1 kg, pickle salt 80g (the ratio of salt will be explained in detail later), broken rock sugar 1/2 tablespoons, mixed and dissolved, and injected into the pickle jar. Finally, add two small bottles of white wine, seal the jar edge with water and wait for fermentation.

About kimchi:

1. About the concentration of salt water: on the back of the pickle salt package, it is marked that 60- 120g salt is added to each kilogram of water, and 60g is enough for people who don't like salt. If you don't prepare a lot of kimchi, the proportion of salt should not be too high.

2. About flowers: The advantage of kimchi in summer is that it ferments quickly, but the disadvantage is that it is really easy to grow flowers in those days when the temperature is close to 30 degrees. Soak some celery in the jar (similar to sugarcane, water bamboo, coriander, perilla, radish, etc.) ). The water surface at the altar mouth is closer to the altar mouth, which compresses the space for oxygen to nourish bacteria. When vegetables are added, the excess kimchi water can be removed and used to make pickled vegetables or pickled vegetables. In hot weather, it is necessary to stir kimchi water from time to time.

3. About the variety of jars: I heard people say that pickles in crocks are fragrant, which is thought to be a psychological effect. This time, apart from the difference between raw and cooked water and salt, I really think the crock is more fragrant, especially when it is opened, but the glass jar is easy to observe and suitable for novices. If there is no one, use a sealed jar, and sometimes it is necessary to exhaust manually.

4. About raw water and boiled water: Many people say that raw water can't be preserved, which is related to chlorine and bacteria. However, many local people in Chengdu use raw kimchi, and even think that raw water is more convenient, and it does not need to be completely dried and biochemical. This may be related to water quality. Even in Chengdu, the water source is divided into several different areas, but if you are not sure about the water quality at home, use cold boiled water or mineral water.

5, about the late continuation of the dish: when the jar is lifted, the kimchi water does not need to be filled, and there should be room for the late continuation of the dish, but after the continuation of the dish, the seasoning, especially salt and wine, should be supplemented at any time; According to the soaking time, kimchi can be divided into aged kimchi, one-year kimchi and diving kimchi.