1, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, which can be sealed by putting water on the tray. My family also uses this kind of jar, which has excellent sealing performance).

2. Wash and dry the jar first, put it in cold boiled water and add salt (put a spoonful of salt in a bowl of water).

3. Pepper, garlic and pepper can be added.

4. Wash, cut into pieces, dry the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, and put them in the jar.

5. Cover the lid, pour water and seal it, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can continue new dishes in it.

6, the taste is too light, you can add some salt and salt water. If it is too sour, add a little white wine.

Matters needing attention in pickle pickling

1, pickle jar should be placed in a place with low temperature.

2. Care should be taken to keep it clean and hygienic when taking food, so as to prevent greasy and dirty things from mixing into the jar, otherwise, the kimchi water will be spoiled and smelly.

3. The water tank should be kept full and clean, and it should be cleaned and replaced frequently.

4. If layers of white things are found floating on the water surface, they should be removed immediately, and a small amount of shochu, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.