Ingredients: carrot 1000g, ginger 1000g, Xiaomi spicy (you can cut off the pepper stalks if you are particular), pepper 50g, white wine 100g, brown sugar 5g, mineral water bucket, pickles1000g, and garlic (you can have more if you like).

Step: 1. First choose an earthen altar and wash it clean, and wash it several times. When washing for the last time, add one or two liquors for disinfection and sterilization, then turn the jar upside down and drain the water (fresh kimchi can't be stained with raw water).

2. Wash all the ingredients and control the moisture (you can use a hair dryer to dry the moisture in winter). After the water is drained, put all the ingredients in a big pot for later irrigation.

3. After the water in the earthen altar is drained, add a whole garlic, brown sugar, one or two peppers, half a pickle salt and one or two white spirits, then add ginger radish and Laotan sour radish (if there is no sour radish, eat it later), and then add pepper (millet can be used as seasoning, which is very spicy to eat directly).

4. Add water (mineral water can be added in cities and mountain spring water can be added in rural areas), and the water can just soak the kimchi, then pour the remaining half of the salt in, stir with clean chopsticks, and finally cover the lid (remember to add water around the lid to keep the jar sealed), and put the kimchi jar in a cool place.

Note: 1. Do not touch oil, especially animal oil.

2, the first pot of water must add brown sugar and ferment with brown sugar water.

3, pouring white wine can make kimchi more brittle and can also keep fresh.

4, cabbage, cabbage, these can not be soaked in the jar, it will spoil the jar water.

5, put an altar of old sour radish can help fermentation, no sour radish can buy a bag of millet spicy water to help fermentation.

6, there are bacteria on your hands, try to stir with chopsticks, and use chopsticks to pick up vegetables.