Steps to make Huaihua-flavored kimchi: Materials: carrots, cucumbers, cabbage, peppers, celery, coriander roots, cowpeas, and other vegetables you want to eat. Method: 1. Wash the prepared materials and cut them into sections, such as peppers.

When you can make a hole directly, put it in directly. 2. Marinate the cut ingredients with salt for half an hour. After marinating, wash them with clean water and put them in a sunny place to dry. It will take about one to two days.

Let the external moisture dry. 3. Prepare an appropriate amount of star anise, bay leaves, cinnamon, Sichuan peppercorns, and a small amount of sugar. Add water to a boil over high heat, then turn to low heat and simmer for about 20 minutes. Pour out the kimchi water and let it cool for later use. 4. After the kimchi water has cooled,

Add salt, an average of 4 teaspoons of salt per liter of water. 5. Put the ingredients into the glass bottle and add kimchi water until it is full.

Finally, add 100ml of wild pepper water and 4 tablespoons of white wine, seal it and place it in a cool place to wait for fermentation. Tips: 1. After soaking for two days, the taste will be almost absorbed, and the sweetness and sourness are very suitable.

If you can’t finish it after soaking it for more than two or three days at a time, wait until it has fermented for 20 days before eating it.

The nitrite in kimchi will be reduced to a minimum after 20 days.

3. Be careful not to open the lid during marinating, as air entering will be detrimental to the reduction of nitrite content.

Authentic home-made kimchi in Huaihua, Hunan, is sour, spicy and refreshing. You can eat three bowls of rice in one meal.