Materials:

Carrots, cucumbers, Chinese cabbage, peppers, celery, coriander roots, cowpeas and other vegetables you want to eat.

Exercise:

1. Wash the prepared materials and cut them into sections. For example, you can just cut a hole and put them in.

2. Marinate the cut ingredients with salt for half an hour, then wash them with clear water and dry them in a sunny place for about one to two days. Then dry the water outside the ingredients.

3. Prepare an appropriate amount of star anise, fragrant leaves, cinnamon, pepper and a small amount of sugar, add water and simmer for about 20 minutes, then pour out the kimchi and cool it with water.

4. After the kimchi water is cooled, add salt, with an average of 4 teaspoons of salt per liter of water.

5. Stuff the ingredients into the glass bottle and add kimchi water until it is full. Finally, add 100ml of wild pepper water and 4 spoonfuls of white wine, seal and ferment in the shade.

Tips:

1, soaked for two days, almost delicious, sweet and sour are very suitable. If it can't be finished in two or three days at a time, wait until 20 days after fermentation. Nitrite in pickles will be minimized after 20 days.

3. Be careful not to open the lid during curing. Entering the air will not be conducive to the decline of nitrite content.

Authentic home-cooked pickles in Huaihua, Hunan Province are sour and refreshing, and you can eat three bowls of rice at a meal.