Ingredients: pickles, cold water, white wine, rock sugar, dried Chili, red pepper, pepper, star anise, cinnamon, garlic, ginger and white vinegar.

Production: Wash the jar, dry it, mix salt with cold boiled water, pour it into the jar, and add white wine, crystal sugar, dried pepper, red pepper, pepper, star anise, cinnamon, garlic, ginger and white vinegar.

Remarks: It is recommended not to open the jar cover during mother liquor fermentation!

The daily management of kimchi should master the following points:

1. After washing pickles, be sure to control the moisture and dry them, or you will grow hair easily. If the raw material itself contains a lot of water, salt can be added first to make the water overflow.

2. No matter what kind of raw materials are brewed, a proper amount of salt should be added every time it is pickled.

Don't use handmade raw materials when brewing, because there will be many bacteria on your hands. If it must be done manually, it must be disinfected.

4. Don't bring too many pickles.

5. The water along the altar must be changed frequently and cleaned. When the lid is lifted, raw water must not flow into the altar.

6. Don't put the pickle jar in a place where the temperature is too high. Generally, it should be placed in a cool, ventilated and humid place. If kimchi is hairy, you can add a small amount of white wine to relieve it.

7. Pickled peppers can be used slowly in the pickle jar, and the more soaked, the more fragrant.

8. Pickle jars and chopsticks with pickles should not be stained with oil, otherwise the pickle water will "bloom", that is, white mildew will grow on the pickle water. When encountering "raw flowers", use clean utensils to remove mildew spots, add appropriate amount of pickle salt and liquor, move the pickle jar to a cool and ventilated place, and open the lid every day for 10 minute. You can get better in 2-3 days. If pickles are rotten, soft and smelly, they are spoiled, can't be eaten, and must be thrown away.

9. If kimchi tastes too sour, you can add some salt; If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.

10. Kimchi water can also be used to soak chicken feet, pig feet, pig tails, pig ears and other leeks, but you must not put leeks in Kimchi water for a long time. Leek should be cooked separately.