1. Stir-fry the salt in the pot for 2 minutes, add appropriate amount of water, boil it and let it cool for later use. This water is used to make kimchi, and the specific amount of water is estimated according to the size of the jar.

2. Wash the cabbage and cut into pieces. Peel garlic and make garlic cloves. Slice the tender ginger. Wash the green pepper and red pepper. Then dry all these things thoroughly without raw water.

3. Clean the pickle jar, scald it with boiling water, disinfect it, then turn it upside down and air dry naturally.

4. When the jar and the vegetables to be soaked are dry, put all the vegetables in the jar, pour in the pre-cooked cold salt water, and then press a clean weight on the vegetables to prevent the cabbage from coming out.

5. Sprinkle pepper into the pickle jar, then pour in a little high-alcohol liquor and place it in a cool and dark place. If it's a glass bottle, it's best to cover it with black cloth and keep it out of the light.