2 Wash ginger, radish and pepper.

Wash and dry peppers.

Ingredients: salt, liquor, sugar.

5 Cut radish into strips, cut ginger into sections, sprinkle with pepper and dry for several hours.

6 put salt in the pickle jar

7 sugar

8 put wine

9 put pepper

10 put vegetables

1 1 Add cold boiled water dried in advance.

Cover with 12 and fill the edge of the jar with water. Keep it in a cool and ventilated place to avoid direct sunlight. Pay attention to replenish the water beside the jar every three to five days. After more than 20 days of fermentation, it can be eaten.

skill

1, pickle can't be stained with oil or raw water during the whole process;

2. The volume of vegetables should not exceed 4/5 of the jar capacity, and water should not exceed vegetables;

3, it is best to have kimchi salt, but my family has always used iodized salt.

The amount of salt, sugar and wine depends on the actual situation. If the pickle is sour and salty, and the sugar is too salty, add some wine to the long white flower;

5. From the third day, the content of nitrite in kimchi gradually increased, reaching the highest within one week, then began to decline, and basically disappeared after 20 days, so it is best to eat kimchi for one month.