1, the selected jar must be sealed, that is, cover the jar and drain water at the edge of the jar to see if there are any bubbles, so as to judge the tightness of the jar.

2. Wash the jar and dry it for use.

3. Put the cold boiled water into the jar (about half a jar), and then adjust the juice from the wild pepper bottle. This is the method of making altar acid. You must have a screwdriver, or you can go to the altar acid shop on the street to buy some acid and put it in it, and then pour some of this acid water into the altar.

4. Put salt, wine, etc. Put it in the jar. If you like spicy food, you can add pepper.

5, mix well with clean chopsticks, put in the radish that has been cut into pieces to dry (if the root vegetables of many acid jars are soaked, they must be dried, otherwise they will not be brittle or easy to melt), cover them and seal them with water. You can eat it in about a week.

6. If you want to stay acidic for a long time, it is very important: after the acid water is successful, you must not touch water and saliva! Otherwise, it is easy to bloom or even stink. Even if you put the vegetables in, dry the water. Take out the acid every time, cover it, seal it with water, and isolate the air. Also, if something grows slippery on the edge of the jar because it has been in water for a long time, it should be washed well, otherwise it will be bad for your stomach if you accidentally put it into the jar.

7. After a long time, it will become the sour water of the old altar, which is very sour. The more sour the water, the shorter the time of kimchi. At this time, you can also build another altar to drain the old sour water, and then add salt, wine and water, which is equivalent to making the sour water again, so that it can be less sour.