Water, coarse salt, water and coarse salt ratio is about 1 kg of water with 60-80 grams of salt (my mother's experience is that the salt water to reach saturation can be), 10 dashi, 30 peppercorns of pepper, peeled garlic 10 cloves, sugar, white wine in moderation, a variety of radish.

Practice:

1, kimchi altar washed and dried; radish washed and cleaned, cut into pieces and dried;

2, in a clean, oil-free pot to add ready to do the kimchi water water and salt, boil so that the salt dissolved, and add garlic, dashi, pepper, white sugar, white wine, cooled to be used;

3, cooled brine poured into the kimchi altar, the amount of water best to 2/3 of the kimchi altar;

4, radish poured into the kimchi water, it is best to fill the kimchi altar;

5, cover the kimchi altar lid, add the right amount of water in the sink, placed in a cool and ventilated place, to keep the water in the sink do not dry out, 5-10 days after the good.