2. Wash the vegetables and cut them into small pieces to dry.

3, boil kimchi water

pot into 400 ml of water, add dried chili peppers, peppercorns, dashi, salt. Boil the water until it turns yellow, so that the flavors of the various seasonings can fully emanate. After the kimchi water is boiled, let it cool, otherwise the temperature will be too high and cook the vegetable soup.

4. When the kimchi water is cool, add 100 ml of white vinegar. Put in green onion, ginger and garlic. Then pour into the kimchi altar.

5. Finally, put all the vegetables into the altar and seal the lid.

Warm tips:

1, the whole process do not dip a little water, otherwise it is easy to change the flavor.

2, the ratio of water to vinegar is 4:1.

3, put in the refrigerator for 24 hours before serving. If it is summer also avoid spoilage.

4, add a little salt and white vinegar every time you add vegetables