Soak all the materials in water, wash them and dry them naturally. Then cut the parts into pieces for later use.

2. Pour 1000ml of water into a clean oil-free small pot.

3. Pour 50g pickle salt into water, it doesn't matter if it is light, then add salt, try not to be too salty.

Boil the water and let it cool completely.

5. Pour the cooled kimchi water into the glass bottle, not too full, and then pour all the ingredients.

6. Put the dried vegetables into the bottle in the order shown above, first add the beans, cherry radish and two kinds of peppers.

7. Finally, put carrots, cucumbers and cabbage. Slice the cucumber and tear the cabbage into pieces by hand.

8. I found a small mistake: all the small ingredients float on it, which is not convenient for fishing. Finally, I decided to put them in a small non-woven bag.

9. soak all the dishes in kimchi water, preferably full, and then cover them.

10. This kind of glass bottle has very good sealing performance, and it can be put in the refrigerator without changing water in the sink like an old jar, so kimchi is more brittle.