Practice:

1, in a clean and oil-free pot add the water and salt ready to make kimchi water, heat to dissolve the salt, and then cool.

2, add the appropriate amount of dashi (star anise), shannai, peppercorns, dried chili peppers, rock sugar, and a high degree of white wine.

3, pour the cooled brine into a Lekue Lekou glass sealing jar, the amount of water should be in the kimchi altar at 2/3, Lekue Lekou breathing glass jar is very thoughtful marked "fermented food maximum storage capacity line", because in the process of pickling, the sealing jar gas will be generated, so you can not fill too full.