Salt

Sugar

White wine

Monosodium glutamate

Dashi spices

Ginger

Peppercorns

Cool white water

Practice:

1. Wash the kimchi altar, dry it and wait for the use of

2. Fill the altar with the cool white water ( About half of the altar), and then the juice in the bottle of wild pepper people

3. Salt, sugar, white wine, monosodium glutamate (chicken essence, mushroom essence), dashi, ginger (peeled and sliced), peppercorns (more than 10) and so on into the altar in the right amount, if you like spicy can be added to the wild pepper.

4. Mix well with clean chopsticks, put in the vegetables to be soaked, cover the lid, water tightly closed. Generally 8 hours later you can eat, after a long time is sour kimchi, can be used to stir-fry vegetables, do pickled fish.

Note:

1. The soup inside the kimchi altar can not come into contact with oil, raw water and long time exposure to air, each time you take the kimchi must use clean chopsticks.

2. You can put radish, cabbage, cowpea, garlic shoots, celery and other vegetables inside the kimchi altar, vegetables are best cut and put into, must be dried before putting into the water.

3. Summer temperature is too high should be put into the refrigerator, winter can not be placed next to the heater, placed in a place with a lower temperature.

4. Pickles can always add salt, seasoning, monosodium glutamate and other seasonings after the flavor fades.

5. After a few months after the kimchi soup is more turbid, you should clean it again, first so the kimchi out, and then pour the soup out of the filtration, wash the altar and then pour the filtered soup, continue to kimchi.