1. Preparation materials: Select appropriate vegetables, such as mustard greens and beans, wash and dry. At the same time, prepare a clean pickle jar and a proper amount of salt and water.

2. Making brine: mixing salt and water in a certain proportion to make brine.

3. Brewing: put the vegetables into the pickle jar and pour in the salt water to ensure that the vegetables are completely soaked in the salt water. Then seal the jar mouth and put it in a cool and ventilated place.

4. Fermentation: At the right temperature, kimchi will start to ferment. It usually takes days to weeks.

5. Preservation: Fermented sauerkraut can be eaten out or stored in a jar. Change the salt water regularly to keep the taste and quality of sauerkraut.