Preparation: cleaning of the kimchi altar - without a kimchi altar, a glass jar that can be sealed will do

1. Wash the altar with detergent and rinse it well with running water. Pour half a cup of boiling water over it the last time

2. Add a little white wine to the altar (2 tablespoons is enough), shake the altar, and let the wine wash the altar over and over, then pour it out

3. Prepare a clean square towel, and invert the altar until it is completely dry

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Preparation of Materials

4. Wash the vegetables (old and rotten ones are naturally not wanted haha) and dry the surface water - soak whatever you like, radish, celery, cabbage, baby ginger, lettuce, cowpeas, lotus root, etc. whatever you like. Only radish and celery can be eaten after a day or two of soaking, while cowpeas need to be soaked for a few more days. You can do it according to your taste preference.

5. Wash the cowpeas and place them in a ventilated area to dry - it is important to ensure that they are completely dry, otherwise the kimchi water will easily spoil. This season almost drying a day on the dry, and no trouble

6. In order to facilitate the consumption of vegetables cut into almost the size of the strip or block - like radish boy ginger these vegetables, cut also quite a lot of water, then you can cut, add 1-2 tablespoons of salt, hand scratching, mixing evenly, and does not get in the way

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Kimchi sauce production - there is the old kimchi brine of course better, no we start from scratch ha

7. Prepare seasoning. I used: 2 star anise, 1 grasshopper, 1 piece of ginger, 30g of pepper, 6 millet chili, 15g of sugar, 30g of salt, 15ml of white wine, and another jar of wild peppercorns

8. Pour the above seasonings (except the white wine and the wild peppercorns) and 2L of water into a pot - the pot must also be oil-free and clean. Bring to a boil, then turn down the heat and continue to cook for 10 minutes so that the flavor of the spices is fully released in the water.After 10 minutes, remove from the heat and let the soup cool, and fish out the ginger without

9. When the soup is cool, add 15ml of white wine, 2 tablespoons of wild peppercorns, and some of the juice of the wild peppercorns - because we don't have the old brine, the first few times The taste of kimchi is inevitably general, but adding the right amount of wild peppercorns and soup juice can play a role in "priming" to shorten the pickling time and make the flavor more pure

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Soak

Soak

10.the vegetables into the kimchi altar, because there will be a fermentation process, so don't overfill the pot. So don't overfill it

11.Add the kimchi juice that was blended in step 9, whichever completely fails to cover the vegetables

12.Cover the sealed bowl and fill the rim of the altar with cool boiled water and place it in a cool place.After 2 days, you can have pickled radish strips, and pickled cowpeas will have to wait a few more days