2. Tear off the cabbage piece by piece, wash it with clear water, cut it into sections, or tear it by hand. This is not a big problem, and put it in a ventilated place to dry.
3. Cut the millet pepper and pickled pepper into sections, slice the ginger, white radish and carrot, cut the apple into pieces, and put them aside to dry. Some friends may ask, why use Apple? In fact, the role of apples is to increase the flavor of kimchi and the acidity of fruit.
4. Pour all the auxiliary ingredients into the cabbage, add an appropriate amount of Erguotou for fragrance and sterilization, then add white vinegar, and the ratio of pickled pepper to pickled pepper water should be 1: 1, then add sugar, salt, and finally add star anise and pepper.
5. Turn it back and forth with chopsticks or hands and stir it evenly. Always remember: there must be no movements like rubbing and pressing. In this case, kimchi is absolutely not brittle. After stirring evenly, transfer the cabbage to a glass jar, or put it into a fresh-keeping box. Pour the water into the glass jar together, cover it, and wait for about 1 hour, in order to dehydrate the cabbage and make it crisper.
6. After 1 hour, open the glass jar and pour in boiled water at the same level as the cabbage. At this time, you can flip it with chopsticks, taste the taste of the cabbage, make changes according to your taste, and see if you want to add salt or vinegar. Finally, shake evenly, seal and wait for 3-4 days.