The pickling method of kimchi is as follows:

1. First, prepare a clean cabbage, tear the cabbage, clean it, and then put it on a breathable tool to completely dry the water.

2. Prepare turnips, carrots and celery, clean them together, and put them on a breathable tool to dry the water for later use.

3. Pour the dried vegetables into a clean basin without water or oil.

4. Then, add a little salt into the basin, mix it evenly by hand, and then set aside to marinate for half an hour to kill the water inside.

5. Take another basin, pour cool boiled water into it, then add salt and white sugar, the ratio of water to salt is 1: 1, 4, add a handful of pepper, and then add a small bowl of pickled pepper and pickled pepper water and mix well.

6. Then pour the seasoning water into a clean jar prepared in advance. This jar can't be stained with raw water and oil. After this, the vegetables are marinated. Pour out the marinated water, then pour these vegetables into the jar, and add a few drops of white wine into the jar. Adding white wine here has a bactericidal effect. Finally, cover it and put it in a cool and dry place for sealed preservation. You can eat it in a week.