2. Add an appropriate amount of aniseed (star anise), rhizoma Dioscoreae Septemlobae, pepper, dried pepper, crystal sugar and high-alcohol liquor.
3. Pour the cooled salt water into the glass sealed jar, and the amount of water should be 2/3 of the pickle jar. The glass jar is marked with the "Maximum Storage Capacity Line of Fermented Food", because during the pickling process, a certain amount of gas will be generated in the sealed jar, so it should not be filled too full.
4. Add washed and dried fresh vegetables and immerse them in salt water for several hours.
5. Cover the glass jar and place it in a cool and ventilated place.
6, kimchi jars and chopsticks for kimchi can not be stained with oil, otherwise kimchi water will "flower", that is, white mildew will grow on kimchi water. When you encounter "raw flowers", you should remove the mildew with clean utensils, add appropriate amount of kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, and open the lid for 10 minute every day, which can be improved after 2-3 days.
Features: The kimchi made by this method is very sour and refreshing, and tastes crisp and delicious.
Note: Under normal circumstances, it is more suitable to make kimchi when the temperature is relatively low. If you make kimchi in summer, you can eat it after fermentation for one or two days. If it takes a long time, it will rot and stink, and you can't eat it. If kimchi is too sour, you can add some salt. If kimchi is not crisp, it will be crisp with white wine. Kimchi has the effect of appetizing and increasing appetite. Proper consumption is beneficial, but you should not eat more.