Ingredients: pepper, dried chili peppers, garlic, ginger, salt, white wine, water, mustard head buy home, wash; peel off the old skin and dirty places, pay special attention to the bottom of each protrusion, it may be more dirty, use a knife to cut off; mustard head each cut into 2-4 pieces, spread in a spacious container, placed in a ventilated place, drying; will be listed in the raw materials in the seasoning into the Wash and dry the kimchi altar, add water, or cold white water, water added to the amount of half of the altar water is almost the same; will be previously soaked in pickled peppers and pickled ginger and altar water, sheng out a small part of the new altar into the new altar, so that the new altar of the water flavor is better. If not, it is best to put some fresh chili peppers into it, the flavor will be much worse. If you do pickled pepper altar is large enough, you do not have to start another altar, directly into the altar of pickled pepper to do pickles, the taste will be better; altar of all things stirred evenly, mainly salt, to let it to stir and dissolve, otherwise easy to sink to the bottom; dry mustard head into the altar 9, in the mouth of the altar buckle on a moderate size of a small dish to prevent the altar along the water into the altar to keep the altar water hygiene, cover the lid, add fresh water at the edge of the altar; in the altar mouth buckle on a small dish, preventing water along the altar into the altar to keep the altar water sanitation, cover, in the altar along add water; one day later, take out, slice or small pieces, put some chicken essence, oil chili a mix can eat. The mustard leaves with stems pickled more delicious