1. First, prepare a clean and oil-free pot, then put the prepared water and salt for kimchi in the pot, heat it to melt the salt, and then cool it.

2. Add a proper amount of aniseed (star anise), Rhizoma Dioscoreae Septemlobae, Zanthoxylum bungeanum, dried pepper, crystal sugar and high-alcohol liquor.

3. Pour the cooled salt water into the glass sealed jar, and the amount of water should be 2/3 of the pickle jar. The glass jar is marked with "Maximum storage capacity line of fermented food", because a certain amount of gas will be generated in the sealed jar during the pickling process, so it should not be filled too full.

4. Add the washed and dried fresh vegetables and immerse them in salt water for several hours.

5. Cover the glass jar and place it in a cool and ventilated place.

6. Pickle jars and chopsticks for picking pickles should not be stained with oily meat, otherwise the pickle water will "bloom", that is, white mildew spots will grow on the pickle water. When you encounter "raw flowers", you should remove the mildew with clean utensils, add appropriate kimchi salt and white wine, move the kimchi jar to a cool and ventilated place, and open the lid for 1 minutes every day, which can be improved after 2-3 days.

characteristics: the kimchi made by this method is very sour and refreshing, and it tastes crisp and delicious.

note: under normal circumstances, it is more suitable to cook kimchi when the temperature is low. If you cook kimchi in summer, you can eat it after fermentation for one or two days, and it will rot and stink for a long time, so you can't eat it. If kimchi is too sour, you can add some salt. If kimchi is not crisp, it will be crisp with white wine. Kimchi has the effect of appetizing and increasing appetite. Proper consumption is beneficial, but you should not eat more.