1. Preparation materials:

1

1 glass pickle jar

2

Salt and pepper

3

Boil a pot of hot water (cool it before use)

4

1-2 bottles of bottled wild pepper (according to (your own spiciness) or

use fresh chili

5

cabbage, radish, cucumber

, ginger, green cabbage , long beans, red bell peppers

Just dishes that don’t produce much water! (Choose whichever you like) otherwise the kimchi water will be spoiled.

2. Start making:

1

Pour half of the water into the glass pickle jar!

2

Put in wild mountain pepper or fresh chili

3

Put in an appropriate amount of salt (about 80 grams of salt per 1 kilogram of water), pepper, fennel, and a little white wine (fennel according to your own taste) , white wine can be added or not), the jar of water is made.

4

After washing the vegetables, cut them into pieces, and then be sure to use a filtered vessel to let them drain out the water (all water must be dried)

5

Put the prepared drained vegetables into the kimchi jar. The vegetables should be filled with as little space as possible. The liquid level should be close to the mouth of the jar and the salt water should submerge the vegetables. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place.

You're done! If it's cabbage, it can usually be eaten after 2 days!

When eating, pick it up and cut it into small pieces! Then add sesame oil

MSG

! You can also add sugar and vinegar according to your own taste! Or add chopped green onion and coriander! (Or add nothing, just take it out and eat it directly)

Everyone Try it! It’s delicious! It’s spicy and has a crunchy feeling! It’s appetizing!

3. Precautions:

1. Keep the place where the kimchi is kept cool and cool. Always have cool water at the mouth of the jar (to ensure that air and bacteria do not enter the jar. If you find flowers growing in the jar, just add a little white wine.

2. Use special chopsticks to eat kimchi and cut it into pieces. Do not bring oil and water into the jar, otherwise flowers will grow (white mold will grow on the water surface). The sink at the mouth of the jar must be kept clean and filled with water frequently.

3. If the prepared kimchi does not taste good when eaten, you can also make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it becomes moldy and smells, it is caused by too much heat in the jar or unclean tools. The moldy spots should be removed, add salt and a small amount of white wine, and move to a cool place. Leave it open for about 10 minutes every day. The musty smell will disappear naturally in about 3 to 5 days. If the kimchi is found to be soft and smelly, it means that the kimchi has deteriorated and cannot be eaten. , vegetable marinade cannot be used again.