2. Wash the vegetables and cut them into small pieces to dry.

3. Boil pickle water

Put 400 ml of water in the pot, add dried pepper, pepper, aniseed and salt. Boil the water until it is yellow, so that the fragrance of various seasonings can be fully emitted. Let the kimchi cool after boiling, or the vegetable soup will be cooked if the temperature is too high.

4. After the kimchi water is cooled, add 100 ml white vinegar. Add onion, ginger and garlic. Then pour it into the pickle jar.

Finally, put all the vegetables in the jar and cover it.

Tips:

1, don't touch any water during the whole process, otherwise it will go bad easily.

2. The ratio of water to vinegar is 4: 1.

3. Put it in the refrigerator for 24 hours before eating. If it is summer, avoid deterioration.

4. Add a little salt and white vinegar every time you add vegetables.