Materials

Information: 5000 grams of rakkyo, 4000 grams of brine, 60 grams of dried red pepper, 5 grams of star anise, 10 grams of peppercorns, 90 grams of white wine, 75 grams of brown sugar.

Method of production

Select fresh garlic, peeled and washed with 500 grams of salt, 50 grams of wine, mixing well, pickled in a basin for seven days, fish out to control the water. All kinds of seasonings evenly into the kimchi altar, loaded into the garlic, cover the altar lid. Slowly pour salt water from the cover, to the garlic shall prevail, soak until one month can be used.

The key to making

The brine should be cooled with plain water and stored at a temperature that is not too high, and the garlic should be controlled and dried out, and not dipped in oil.