Ingredients: cabbage 1, carrot 1, 25 dried peppers, 30 white peppers, 400 ml of white vinegar, 350 g of sugar, 5 g of salt, ginger 1 and 3 slices of fragrant leaves.

1, put the pot on the stove to boil kimchi water, and add fragrant leaves, ginger slices, white pepper powder, salt, dried peppers and appropriate amount of water into the pot. Boil for 10 minutes and turn off the heat. Remove the fragrant leaves and white pepper from the water.

2. Wash the cabbage, as long as the cabbage is torn into pieces by hand. Boil water in the pot, blanch the cabbage in boiling water for a while, remove and drain.

3. Peel the carrot, cut it into small pieces, scald it with boiling water, take it out and drain it.

4. Rinse the pickle bottle with warm water, pour in cold pickle water, and add 350g of sugar and vinegar.

5. Add chopsticks and stir until it melts, then add vegetables.

6. Put the cabbage and carrot into the bottle, fill it with compacts, and seal the bottle mouth.

7. Put kimchi in a cool and ventilated place. /kloc-you can eat it in 0/2 hours. You can put it in the refrigerator for one night and eat it the next day.