Main Ingredients white radish moderate celery moderate lettuce moderate Cowpea moderate

Seasoning Salt 30 grams Ginger 1 piece Octagon 2 peppercorns Pepper 30 grams Peppercorns 6 Cao Guo 1 piece Sugar 1501 grams White Wine 150 milliliters

How to make pickled lettuce

1. Clean the altar once with detergent and rinse it well with running water. Pour half a cup of boiling water over it the last time

2. Add a little white wine to the altar, shake the altar and let the wine wash the altar over again before pouring it out

3. Prepare a clean square towel, and turn the altar upside down until it is completely dry

4. Wash the vegetables that you are going to soak, and dry the surface

5. Remove the stems of the cowpeas, wash them and place them in a ventilated place to dry

6. Cut the vegetables into strips or cubes of about the same size - like radish boy ginger these vegetables, cut also quite a lot of water, then you can add 1-2 tablespoons of salt after cutting, hand scratching, mixing well

7. 2 star anise, 1 grass fruit, 1 piece of ginger, 30g of pepper, 30g of 6 millet chili, 15g of sugar, 30g of salt, 15ml of white wine, another canned wild peppercorns appropriate amount

8. Pour the above seasonings (in addition to white wine and wild peppercorns) and 2L of water into the pot to boil and then turn to a low fire to continue to cook for 10 minutes, so that the flavor of the spices are completely released in the water for 10 minutes, remove from the heat and let the broth cool down, the ginger fished out of the water without

9. To the broth when it cools down, add 15ml white wine, 2 tablespoons of wild mountain pepper,

10. the vegetables yard into the kimchi altar, because there will be a fermentation process, so do not fill too full

11. add step 9 in the mixing of good kimchi juice, in order to completely disappear over the vegetables

12. cover the sealing bowl, and fill the altar rim with cool boiled water, placed in a cool place