Ingredients: carrot, white wine, cowpea, tender ginger, green pepper, pepper, star anise, cinnamon, salt and rock sugar.

Accessories: barreled purified water.

1, wash the vegetables, dry the water and set aside.

2. First, put a layer of ingredients, salt, sugar, anise cinnamon, pepper, ginger, garlic, pepper, etc. at the bottom of the jar, put cowpea into the inner ring of the jar, put radish and fresh ginger in the middle, put a layer of the same ingredients at the bottom, then put two spoonfuls of pepper, pepper, salt and white wine on the top after putting the vegetables and filling them, and then pour in purified water and drown the vegetables.

3, salt is the key, if your kimchi is sour, just add some salt, if you put too much, eat a little, then put a new dish in, and then add no salt for the time being, if the salt water is frothy, add some white wine to eliminate it, soak it, and wait quietly for the ordinary dish to be tender for 3-4 days before eating, of course, the best time of the week. After eating salt water, you can continue to add salt to kimchi every time. Other spices don't need to be put repeatedly. The longer the salt water, the better the kimchi.