The practice of kimchi in the old jar:

Materials:? Half a cabbage, 400g cowpea and half a radish? One carrot with a red heart, half a carrot, half a green bamboo shoot, purified water1500g (3L), 40g of salt, 40g of sugar, 40g of vinegar, 45g of high-alcohol liquor, Xiaomi spicy, garlic, ginger slices, fresh Xiaomi spicy, fragrant leaves, cinnamon, pepper, Amomum villosum, Amomum tsaoko?

1, half a cabbage and 400g cowpea, washed and dried. Half a radish? 1 carrot with red heart, half carrot and half green bamboo shoot are washed and peeled.

2, white radish, red radish slices, carrots, green bamboo shoots cut into strips, cabbage cut into several petals. Cowpea rolled up.

3. Put cowpea, white radish, red radish, cabbage, carrot and green bamboo shoots in a big pot layer by layer, sprinkle salt evenly on each layer and marinate for more than 3 hours.

4. Prepare a jar, peel the garlic, pat it flat with a knife, and put garlic, salt, sugar, vinegar, high-alcohol liquor, millet spicy, ginger slices and fresh millet spicy into the jar.

5. Put fragrant leaves, cinnamon, pepper, white cardamom and tsaoko into a seasoning bag, seal it and put it in a jar. Stir it evenly with an oil-free spoon, and the kimchi water will be ready.

6. Drain all the pickled vegetables and put them into a jar. The vegetables should be compacted and soaked in pickle juice. Fasten the lid and tighten it, and place it in a cool and ventilated place.

7, marinate for seven days, take it out and cut it into small pieces, and you can eat it.