Ingredients: mustard or a variety of other seasonal vegetables in moderation, green pepper and ginger are two essential ingredients. Ingredients: salt, peppercorns, sorghum wine, rock sugar and water. Take about 20 to 30 peppercorns and put them in a pot, then add the right amount of salt and water to boil and turn off the heat.

Note: The amount of water is about 10% to 20% of the kimchi altar, the amount of salt is usually about 5 to 6% of the amount of water, and the peppercorns should be at least 20 to 30 grains, and then more peppercorns can be put, so that the soaked sauerkraut is very fragrant and the kimchi water is not easy to be spoiled.

2, the preparation of a variety of ingredients yards into the kimchi altar, and so the pot of water completely cooled, poured into the kimchi altar, and then add rock sugar and about one or two sorghum wine, altar is relatively large can be appropriate to add some more.

Note: add the white wine is best to use authentic sorghum wine, with other wine made out of sauerkraut is not very authentic, in the use of the process should also be often supplemented with the right amount of sorghum wine. Add sorghum wine on the one hand can play the role of sterilization and antiseptic, on the other hand, it is beneficial to the generation of lactic acid bacteria in pickles. Adding rock sugar can play a role in making sauerkraut crunchy, not to be replaced by other sugar.

3, add clean altar along the water to seal the mouth of the altar, if it is a transparent glass altar, it is best to pay attention to avoid light. Put the sealed altar indoors about 2 to 3 days later, if there are tiny bubbles produced, it means that the fermentation is normal, even if there are only one or two tiny bubbles, it is normal.

4, continue to wait, to the altar of mustard greens and peppers completely turned yellow, and then continue to put 2 to 3 days, the old altar sauerkraut kimchi water original juice even if the production is completed.