1. First, put a proper amount of salt in cold water, and then boil the water. The amount of water is about 20-30% of the capacity of the jar, not too much. Put a little more salt than usual when cooking, and it feels very salty. (If you use bottled drinking water, you don't need to boil it, just put salt directly. )

2. When the water is completely cooled, pour it into the jar, and then add one or two kaoliang spirits. Other spirits are not good, and kimchi bacteria are actually from kaoliang spirits.

3. put red pepper, ginger and garlic in, but put more, which can increase the taste of the dish. And this kind of dish should be kept in the jar all the time. They have the function of sterilization and taste improvement. Green pepper is ok, but the color is not as good as red pepper.

After 4.2-3 days, you can carefully observe whether there are bubbles around the pepper. At first, there are one or two very small bubbles, which are almost invisible without careful observation. If there are bubbles, even one bubble, it means that the fermentation is normal. (Actually, it doesn't matter if you can't observe it, just leave it for 2-3 days.)

5. The raw juice of kimchi is thus prepared (kimchi bacteria are cultivated). Kimchi bacteria belong to anaerobic bacteria. It is very important to pay attention to the sealing of the jar mouth. You can directly put the kimchi you want to eat, such as radish and cabbage.