Put some cool water in the sink at the mouth of the altar, buckle the altar cover, put in the shade, 7 days later you can eat. Soak cooked pickles, salt water in the tank naturally more, eat some pickles, you can add some vegetables, young ginger, chili pepper salt and re-soak, 3 days after you can eat. Salt water: take the water quality of the mountain spring water (mineral water or pure water can not) plus the appropriate amount of salt, will soon turn red green pepper, will soon turn red green chili, tender ginger, rock sugar installed in a special altar for a day or two; ingredients: cabbage 4000 grams, 100 grams of apples, 100 grams of Sydney, 100 grams of onions, 15 grams of ginger, garlic 30 grams of sugar 80 grams of salt 15 grams of salt, salt (for pickling) 60 grams, 40 ml of fish sauce, 5 ml of white wine, 120 g of Korean-style chili powder.

Then put the green onion, cherry cabbage together into the stirred hot sauce, mix well together. 6, finally, the hot sauce evenly on top of the cabbage, inside and outside must be evenly smeared Oh! 7, spicy cabbage is complete, put into the preservation box, marinate for two or three days can be eaten. First of all, oil-free pot, connect a pot of water, the amount of water depends on how much you do pickle tank and materials, pot put a small handful of peppercorns, star anise, so things must be guaranteed oil-free. Then boil, end aside, and wait for it to cool naturally. Proportion: salt: water = 10:90, mixed well and poured into the kimchi altar can be, the amount of salt and water to grasp how much, can be in the altar capacity of 50% can. If you can go to ask for some good old brine to join the better, which the beneficial bacteria reproduction faster, kimchi more fragrant.

And then add the right amount of water, open the fire slowly cook the rice flour into a rice paste, and then pour the rice paste into the basin to cool. Then add chili powder, rainbow (no use shrimp paste is fine), salt and other ingredients according to personal taste. I didn't follow the introduction strictly. Put the dried water garlic moss garlic into the basin, put the right amount of salt can be, and then rub the garlic moss with your hands, until the garlic moss has a little soft can be, with plastic wrap on half an hour to squeeze out the water into the prepared altar, the top layer of one or two rice wine, seal the altar lid. 3 days or so can be taken out of the cooking and eating. Soaked lei golden yellow, sour and delicious.