When making pickles, you should pay attention to the fact that it is best to press heavy objects on the container, so that the cabbage is not easy to go moldy and deteriorate. Don't open it often, just check it every few days to remove floating foam in time.

it is better to choose glass or crock material. Containers such as pickle jars and used bowls need to be very clean and oil-free, so as not to pollute pickles. Once the pickle jar is sealed, don't open it until the time is up. Don't always open it halfway, otherwise it is not conducive to lactic acid bacteria fermentation.

raw materials: cabbage 25g celery 1/2 carrot 1/4 radish 1/2

seasoning: salt 5g rock sugar 1 mineral water 1g pepper 2 wild pepper 1/2 bottle of star anise 1 fragrant leaf 2 pieces of cinnamon 1 small piece of Amomum tsao-ko 1 pear and apple each half garlic 4 cloves ginger 1 pieces of high-alcohol 45g

production steps < Peel garlic.

2. pour 1g of mineral water into the pickle jar, add pepper, star anise, fragrant leaves, cinnamon, tsaoko, apple block, pear block, salt, garlic, ginger slice, high-alcohol liquor and crystal sugar, and then add wild pepper and soup. Cover, pour clear water on the edge of the jar, seal, and pickle in the shade for 3 days.

3. after pickling, wash and drain the cabbage, tear it into pieces, peel and cut carrots, white radishes and water radishes, and wash celery, remove leaves, drain and cut into strips. * * * Put in a large bowl, sprinkle with 2g of salt and marinate for 1min.

4. Open the lid of the pickle jar, add the pickled vegetables, cover it, seal it with water again, and pickle it in the shade for 48 hours.

making skills

the prepared kimchi can be taken out and placed in a container such as a sealed fresh-keeping box for cold storage.