One earthenware pickle jar (take a pickle jar filled with 5kg of water as an example. If you are a small family, you can use a glass pickle jar, and the clear red pickle jar will add a lot of fun to the operation of the cupboard). If it is a new one, soak it in 5% concentrated salt water for half a day and then wash it for later use.

1, pour a cup of white wine into the washed pickle jar, lay the jar horizontally and rotate it, and let the white wine be washed evenly in the jar and then poured out (so that the pickled vegetables are fragrant and difficult to bloom).

2. Pour three-fifths of cold water into the jar (tap water will do, if cold boiled water is used, it must be dried before adding vegetables to the jar in the future, otherwise flowers will easily grow), add150g salt (it is better to use special pickle salt) and stir well.

3. Add peeled garlic cloves (20-30 cloves), dozens of small red peppers (fresh, which can be used to stir-fry later to enhance color and flavor), several pieces of fresh ginger, a small piece of rock sugar and a celery (not edible, but cultivated with salt water to enhance flavor).

4. Wash the radish with red skin and white heart with only the skin, roughly 3 or 4 mm thick. Fill the jar, and the excess water can be decanted. The water level in the jar is about 1.5 cm away from the jar mouth, and add a spoonful of pepper (more or less, the dishes will not have hemp flavor).

Cover the jar, fill the jar edge with water, place it in a dark place (it is best to put it in a cupboard, or cover it with a thick carton, if you use a clay jar, you can avoid this item), take out the radish skin and discard it after 7 days.

Now, your pickle brine is ready. The color in the glass jar is bright and clear, and the fragrance is mellow. You can add all kinds of vegetables according to your preference, and add salt according to your taste (just put it on it every time you add vegetables, without stirring). Generally, rolled white cabbage, cabbage patch, radish skin, big sweet pepper 1-2 days can be eaten, onion is very good, it takes 3 or 4 days, young ginger and fish pepper are better after 4 or 5 days, and cowpea and green vegetables can be soaked to make rotten cowpea or pickled fish. In short, kimchi should be soaked fresh frequently to taste, such as radish soaked for a long time.

Chopsticks for picking kimchi should never be clean. If your pickle jar is still unlucky enough to have flowers, don't worry. Putting two fresh bamboo shoots in the jar is more effective than white wine and the water in the jar is more fragrant (adding white wine in the middle makes the kimchi soft, which affects the taste). If you add a small piece of sugarcane that has been split into four petals in winter, it will bring you a little unexpected surprise.

In addition, don't soak cucumbers and radish cherry seeds in the jar (easy to spoil salt water), and don't let the water in the jar edge dry up, so as to ensure the cleanliness of the jar edge water (just put it in the tap to wash it, and don't open the jar cover when washing, which is convenient and easy).