2. Remove the roots of Chinese cabbage, cut them in half and dry them in the sun for half a day. Then, put it in an unglazed ceramic jar, sprinkle with pepper and salt noodles, and put it layer by layer. After putting it away, cover it with a wooden cover, the size of which is the same as the jar mouth, so that the cover just presses on the Chinese cabbage;
3. Then, press the heavy stone, rinse the cabbage thoroughly with cold water two or three days later, and squeeze out the vegetable juice as much as possible. Next, put chopped green onion, garlic, pepper and ginger in the middle of the cabbage, then mix the beef soup with soy sauce, white sugar and monosodium glutamate, fill the jar, seal it with oil paper, cover it, freeze it for/kloc-0.5 days, bury the pickle jar in the ground for half, and cover it to prevent rain and snow from penetrating;
From eating kimchi in winter to the next spring. When eating, you can add Pacific fish, squid, fruit, pears, radishes and so on according to your hobbies. , but definitely not the meat of shellfish and mussels;
5. In the cold winter, kimchi can be made without a refrigerator, but it can be kept in the refrigerator when the weather is warm.