1, prepare 200 grams of sharp peppers, 50 grams of soy sauce, 50 grams of sugar, 100 grams of vinegar.

2, sharp peppers into a bowl, add water, wash and fish out of the water.

3, the cleaned pepper into the container, add sugar, vinegar and soy sauce, mix well.

5, and finally cover the lid sealed marinade can be.

Expanded Information:

Adjustment of flavor:

Doing a good job of kimchi, such as eating Not suitable for taste, you can also do some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to tools caused by unclean, this time the mold should be removed, add salt and a small amount of white wine, moved to a cool place, every day, open mouth for about 10 minutes, about 3 to 5 days moldy taste naturally disappeared.

When making kimchi for the first time, you can add some vinegar or sugar to accelerate fermentation, increase lactic acid and shorten kimchi making time. If you make kimchi with aged soup, you can eat it after 2 to 3 days. The more times the kimchi brine is used, the more fragrant and flavorful the dish is. However, each time you make kimchi, depending on the number of dishes, supplement some salt, pepper, ginger and white wine as appropriate.

Take pickles to use special chopsticks, do not take oil, to avoid oil and raw water into the altar. Kimchi can not be stored for a long time, to eat with the bubble. The water tank at the mouth of the altar should be kept clean and often replaced with water to fill it up.

If you like the spicy flavor, you can fish out the kimchi and cut into the appropriate size of the diced, plus chili oil, MSG mix well in the plate on the table, is often found in Sichuan restaurants "Sichuan kimchi".

It is especially recommended to use these ingredients to make kimchi: white radish skin, red radish (red outside, white inside), cabbage and cauliflower stems and stalks, cowpeas, young ginger.