1 Chinese cabbage, 2 carrots, 2 celery, 6 tablespoons of salt, 30 peppers, 1 ginger, 4 fragrant leaves, 1 big bowl of water, 1 pickled peppers, 1 rock sugar.

Exercise:

1, cut the cabbage, add salt and mix well to marinate the water.

2. Peel and slice carrots, remove leaves and cut celery, put them together, add salt, stir well and marinate in water.

3. Boil 2 tablespoons of salt with water flowers, pepper, fragrant leaves and ginger slices to cool down and filter out the materials.

4. Marinate the vegetables, wash them with clear water, and remove the water.

5. Spread a layer of cabbage, a layer of carrots and celery in the jar, and then two layers.

6. Pour pickled peppers together with the juice into the jar, add rock sugar and pepper water, cover the lid and seal for fermentation for 3 or 4 days.

After three days of fermentation at room temperature, the pickle juice in the jar becomes turbid, and a little bubble will rise up. At this time, kimchi is basically fermented, so it can be taken out with clean chopsticks when eating, and kimchi can be eaten slowly in cold storage?