The recipe for pickled kimchi requires the preparation of the right amount of cabbage, water carrots, carrots, celery, salt, cold boiled water, sugar, peppercorns, pickled peppers, white wine. Practice is as follows:

1, first prepare a cleaned cabbage, cut the cabbage from the middle, by the way, cut off the root, and then directly with the hand to tear the cabbage into slices, with the hand torn cabbage shape irregular, only more easy to taste delicious, and then the torn cabbage all cleaned, and then placed on top of the breathable tool to dry the water completely.

2, and then prepare some water carrots, carrots and celery, also clean, put on the top of a breathable tool to dry water spare.

3, this time all the vegetables dry water, the cabbage into a water-free oil-free clean pot inside, the water to dry the celery is also cut into long and short sections, the water carrot cut into the same thickness of the long, cut and also poured into the pot inside, the carrot is also cut into long strips to put inside the pot.

4, and then add a little salt to the pot inside, with disposable gloves, directly with the hands of the tossing evenly, stirring well, and then put aside to marinate for half an hour, kill the water inside.

5, take another pot, this pot pour into the cool water, then add salt, sugar, water and salt ratio is 10:1.4, add a small handful of peppercorns, and then add a small bowl of pickled peppercorns and pickled peppercorns into the water and mix well.

7, this moment the dishes pickled, the inside pickled out of the water poured out, and then pour these dishes into the jar inside, and then add a few drops of white wine into the jar, here add white wine has the role of sterilization, and finally covered with a lid in a cool dry place sealed and preserved, a week after you can open and eat.