1. will be sealed cans with water to wash, inverted so that the water in the jar to dry. And the walls of the can must be dry, if the inside is still residual raw water, soak up the dish is very easy to deteriorate.

2. Pour the cooled boiled water into the jar, then add salt and stir to dissolve. Without a trace of oil star, because kimchi see oil is bad. If you put too little salt in the kimchi, it will sour your teeth, and if you put too much, it will affect the crunchiness of the kimchi. How much is the right amount? To the taste of your usual fried vegetables slightly salty can be.

3. Put in dried peppercorns, ginger and star anise to enhance the flavor.

4. Wash the heart beauty, carrots, morning glory, bell peppers, garlic, lettuce, etc., need to change the knife of the knife, dry and put into a sealed jar. All the leaves other than the rod, stem, block type pickle material, wash and dry beforehand, salt pickle for about 1 hour and then rinse with water, dry and then into the pickle altar, the flavor will be much better.

5. Pour a little white wine to remove hydrochloric acid.

6. Add a little honey to increase crispness.

7. Fasten the sealing cover, placed in a cool indoor light (preferably not higher than 18 ℃), pickling 2, 3 days can be taken out and eat.GH Tip: "old brine" is not so simple to soak into, the dish soaked well after taking out to put in a new one in a timely manner. So repeated several times, pickle water is more and more "old", soak out the dishes more and more fragrant and fresh. Like an old cellar, the "old brine" is more and more tasty and fragrant over time