Ingredients: white radish 1 piece, red radish 1 piece, carrot 1 piece, green radish 1 piece, radish 1 piece, half cabbage, 2 Chinese cabbages, cowpea 1 piece.

Seasoning: crystal sugar 1 piece, ginger 3 pieces, star anise 2 pieces, pepper 1 pinch, cinnamon 1 piece, half a bottle of pickle water, 3 pieces of fragrant leaves, 50g of coarse salt, 50g of white wine and 3l of water.

1 Wash all the vegetables and put them in a basket to dry. Then cut into strips or blocks and continue to dry for half a day.

2. Wash the pickle jar thoroughly, dry it, pour in a little high-alcohol liquor, shake the bottle to make the wine evenly wash the inner wall of the pickle jar with a height of 20 cm, then pour out the wine and reverse the jar for later use.

3. Pour 3 liters of clean water into an oil-free pot, add a pinch of pepper 1 pinch, 2 star anise, cinnamon 1 piece, a few fragrant leaves, rock sugar 1 piece, and a few ginger, and continue to cook for 5 minutes after boiling. After completely cooling, pour into a pickle jar, and then pour into half a bottle of wild mountain with juice. Finally, put the dried vegetables in, and all the vegetables should be soaked in kimchi juice.

4. After closing the lid, pour water into the sink to seal the jar. Put it in a cool and ventilated place and keep the water in the sink dry.