A jar with a lid, all kinds of seasonal vegetables, cold water, salt, ginger, pepper, wine, rock sugar.

Exercise:

1. Let the water cool after boiling, remember to let it cool.

2. Mix water and salt, when the salt is completely dissolved, the ratio is 1000g water and 100g salt.

3. Then add ginger, wine, rock sugar and pepper and mix well.

4. Pour salt water into the pickle jar until it reaches three-fifths of the jar mouth.

5. Put the washed and dried vegetables into the jar.

6. After covering the lid, pour a proper amount of water into the sink around the jar mouth. The sink should be kept clean and always filled with water.

7. Keep it in a cool and ventilated place.

1. Oil and cold water are not allowed in the jar, not at all.

2, kimchi wine is not crisp, salt is too sour, and salt and cooking wine are put every time you add vegetables. As for the amount of salt, taste it with your mouth. It is very salty.

3. If there are flowers in the jar (there is a white film on the surface), add more salt and cooking wine and mix well. Wash the jar mouth and replace it with water.

4. The water tanks around the altar mouth should be changed frequently and kept clear.

5, vegetables are in season every year, and cheese can be stuffed in the past. There must be red pepper, garlic, ginger and radish in the old altar to keep the flavor pure. Kimchi can be made into many dishes, which can improve the taste and relieve boredom and have bright colors.