1, add clean water and salt to make kimchi water in a clean oil-free pot, heat to dissolve the salt, and then air-cool. The ratio of clean water to salt is about 1 kg of water with 60-80g of salt. It is best to use mineral water for clean water, and pickle salt or pickled salt (that is, salt without iodine, which is available in supermarkets) for salt.

2. Add a proper amount of ginger slices, aniseed (star anise), kaempferia kaempferia, pepper, dried pepper, rock sugar and high-alcohol liquor to the cool salt water.

3. Pour the cooled brine into a sealable tank, and the amount of water should be 2/3 of that of the sealed tank, because gas will be generated in the sealed tank during the curing process, so it cannot be filled too full.

4. Add fresh vegetables that have been washed and dried (it must be dried, preferably for one day to reduce the moisture content) and immerse them in salt water.

5. Cover the sealed jar and put it in a cool and ventilated place. After 1-2 days, the kimchi can be eaten. The longer it is soaked, the more sour it will become because of fermentation. The freshly made kimchi water will taste weak. It will become mellow after a period of soaking, and the properly maintained kimchi water will become more fragrant. You can constantly add dishes, and then add salt, wine and sugar according to the situation.

6, soaked kimchi can be eaten directly, you can also use Chili oil and other condiments to cool, it is an absolute side dish, you can also stir-fry and so on.