Production process: 1. Diving kimchi is also what we often call bath kimchi, and the old altar kimchi practice is similar, but the use is different, diving kimchi we generally choose a glass altar, first in the altar along the pouring of water, to the altar to throw a piece of burning paper inside, and then quickly cover the lid, if the water absorption is rapid, it means that the altar is sealed very well. Then clean the altar, pour a high degree of white wine inside, the altar inside and outside shabu, disinfection and aroma can be used. 2. Preparation of kimchi water, first of all, if you want to kimchi is not afraid of raw water, the conditions with well water, no conditions with mineral water, or like I can not afford anything, with tap water for two days and then better. Mixing water we are adding half the capacity of the altar water is enough. To kimchi does not blacken, to use the well salt without iodine is preferred.

Because iodine will destroy lactobacilli drinks, which in turn cause vegetables and fruits to turn black. The best ratio of salt and water is in the middle of 5% to 6%. Put salt finished with a clean spoon to stir, all easily dissolved in water. Subsequently take a piece of old brown sugar with heat to solidify open and cool. Sichuan sauerkraut only add brown sugar and ginger water, do not privately add old rock sugar or white sugar water. 3. Prepare a little bit of ingredients in advance to enhance the flavor of sauerkraut, 20 grains of sesame pepper, 2 star anise, 3 slices of ginger and 10 garlic on the line. 4. Vegetables to choose from, based on the time of the year and personal preference, the season can be a little bit of carrot, children's lettuce, bean curd, peppers, spot white and millet pepper like I have a bit of vital, a little bit of vital. Vegetables and fruits after cutting must be added slightly more salt sand water for 10min, and then cleaned and drained with water. This step not only makes the flavor of vegetables and fruits become more crisp, but also can greatly reduce the amount of water in the vegetable and fruit soaking link.

5. Pickle altar into the salt water, brown sugar ginger water, ingredients and a little white rice vinegar to increase the acidity of the flavor, and then into the vegetables and fruits, and then pour a little bit of pure grain wine. Unlike the old altar sauerkraut, for 8 to 12 hours to eat the plunge sauerkraut, pure grain wine must not add too much, endangering the taste needless to say, the next day also drink and drive. In addition to focus on two points, and then added vegetables and fruits, must be timely salt to fill in, or no flavor is not durable. In addition, this practice can see cool water, but do not see oil. 6. If you want to sauerkraut flavor, hair alcohol faster, you need to use a special Sichuan sauerkraut mother water, and then ensure that all the kimchi water has not been over the vegetables and fruits on the line. The final altar along the pouring of water, cover the lid on the line. 12 hours to finish with all the oil-free iron folder fished up, pour Sichuan chili oil can be done to finish eating. Cold water is delicious, Bashi to board.