How to make the juice:

After the water is boiled, add pepper and salt, wait for it to cool and then put it into a glass jar. Add chili pepper, ginger, peel off and wash radish skin and cabbage leaves.

After leaving it for 2 to 3 days, remove it all and throw it away. Repeat this for about 3 times to make the soaked juice.

Cantonese pickles:

Put the pickling ingredients into the pickling juice for about 2 to 3 days.

Take out the kimchi, drain, cut into (rhombus) cubes, add sugar and mix well.