The recipe for making white vinegar pickles is as follows. The ingredients are as follows: one white radish, one piece of young ginger, 5 small red peppers, a few green peppers, a small section of lotus root, a handful of cowpeas, one green vegetable, and half a cabbage. One carrot, one green radish, one water radish; the ingredients include wild pepper, sorghum wine, ginger, rock sugar, cinnamon, Sichuan peppercorns, bay leaves and star anise.

1. Wash all the vegetables, drain the water, cut them into strips or small pieces, continue to dry, and dry thoroughly.

2. Prepare a kimchi jar, preferably an earthenware jar. If you don’t use glass, you can also use it, but it should be placed in a place where the sun cannot shine. Clean the jar, dry it and pour some into it. With the white wine inside, clean the jar with white wine, then pour out the wine, and dry the jar again for later use;

3. Add an appropriate amount of water to the pot, add peppercorns, star anise, cinnamon, bay leaves, and rock sugar , salt and ginger slices are poured into the pot, heat it over high heat, boil it for a few minutes, and then let it cool naturally.

4. Pour the completely cooled juice into the kimchi jar, then pour the wild pepper and sorghum wine into it. Mix evenly and then put all the vegetables in. Be sure to soak all the vegetables in the kimchi juice.

5. Cover the lid of the kimchi jar, pour some water into the sink to seal the jar, and place it in a cool and ventilated place. The time required for brewing varies depending on the type of vegetables. , usually it can be eaten in about 3 days. If you can't tell the difference, you can take out a little and taste it. It just doesn't taste fishy.