In fact, the practice of kimchi is slightly different from place to place, but generally the same, you can choose to use cabbage or cabbage can be, and then be some radish and celery and dried chili peppers, and wine ginger, etc., wash these after drying, and then prepare a can be sealed altar, the cabbage and what is torn up after the put in, and then will be chili peppers, ginger, as well as radish and green vegetables, etc. all put in, and then the top pour on a layer of wine, wine should be higher, but do not pour too much, and then cover the lid. Put in, and then pour a layer of wine on the top, the degree of wine to be higher, but do not have to pour too much, and then cover the lid, placed in a cool place, and so on a half a month or so can be eaten, if you can't wait, hope that a few days to eat, you can sprinkle a little white vinegar on top, however, I personally recommend that you let it naturally fermented out of the sour taste, that is more positive point