First, add water and salt in a clean oil-free pot. The pot must be clean, otherwise the introduction of bacteria may destroy the mother water and lead to bad pickled peppers. Then heat the pan until the salt is completely melted. The amount of salt can be adjusted according to your own taste, and you don't need to put too much. Because kimchi itself is not particularly salty.

in the second step, a proper amount of spices such as galangal, pepper, dried pepper, rock sugar and high-alcohol liquor are added to the cooled brine for seasoning. These ingredients can be adjusted according to your own taste. If you like Chili, you can put more. It doesn't matter.

the last step of the third step is to pour the seasoning water into a sealed jar for later use. Pay attention to the fact that the jar containing seasoning should be sealed and not let air in, so as to ensure that the mother water will not deteriorate and can be used at any time. Generally, it does not need to be preserved for about three days, and it is easy to deteriorate after a long time. Then we can add our favorite vegetables into a sealed jar and brew them.

Step 4: This is kimchi made from the prepared very clear mother liquor. It tastes very good.

Method 2:

1. To make the mother liquid of Sichuan cuisine, you need to prepare 5g of sorghum liquor, one white radish, one green radish, one water radish and one carrot, one cabbage and one long bean, and one lotus root, one green pepper, one red pepper and one tender ginger, all of which should be prepared in proper amount, including wild pepper with juice, half bottle of pepper, cinnamon leaf, rock sugar and tender ginger.

2. Wash all the prepared vegetables with clear water, put them in a drain basket to dry, then cut them into pieces or slices you need, and continue to dry for 3 to 5 hours. Clean the pickle jar, dry it, then add a proper amount of high-alcohol liquor, shake it evenly, and sterilize its inner wall.

3. pour a proper amount of water into an oil-free pan, add a proper amount of spices such as pepper, star anise, cinnamon, rock sugar, etc., heat and boil, and after it cools, pour it directly into a pickle jar, then add the wild pepper with juice, then add sorghum wine, and finally put the dried vegetables into the pickle juice.

4. At this time, cover the pickle jar tightly, then put a proper amount of water in his sink, and then put the pickle jar in a cool and ventilated place. In a couple of days, the cabbage inside can be eaten. After three to five days, the radish inside can be tasted, and all the pickles inside can be taken out in about ten days. The rest of the water can be reused. The longer this pickle mother liquor is used, the more vegetables are brewed, and the better the taste.