Dai flavor is famous for its spicy flavor, so you need to prepare spicy millet (raw), and the other is seasoning edible citric acid (white vinegar is ok if it is not available), ginger, garlic, salt, monosodium glutamate and celery.

Practice: put citric acid (or white vinegar) in a pot and heat it slightly (it cannot be boiled), and add salt and monosodium glutamate. And then cooled.

Chop ginger, garlic and millet spicy (the purpose of chopping is to taste, you can also cut into slices), add celery and soak for 2 hours.

Now you can add the main ingredients. Put potato chips and lotus root slices in boiling water for three minutes, and other kelp, celery and cucumber don't need to be waterlogged. Soak in the prepared soup for 24 hours before use, and put it in a sealed jar or plastic bag for better effect.

One thing to declare: the Dai kimchi I made is not authentic, but I personally feel that this method tastes good and tastes good (I personally think). You can try it.