1. Pour a cup of white wine into the washed pickle jar, place the jar horizontally and rotate it, and let the white wine wash evenly in the jar before pouring it out (so that the pickled vegetables are rich in fragrance and difficult to bloom).
2. Pour three-fifths of cold water into the jar (tap water is also ok, if you use cold boiled water, you must dry it before adding vegetables in the future, otherwise it will easily grow flowers), add 150g salt (preferably special pickle salt) and stir well.
3. Add peeled garlic cloves (20-30 cloves), dozens of small red peppers (fresh, which can be used for later stir-frying to improve color and taste), a few pieces of fresh ginger, a small piece of rock sugar and a celery (inedible, but cultivated with salt water to improve taste).
4. The radish with red skin and white heart is only washed with skin, about 3 or 4 mm thick. Fill the jar and the excess water can be poured out. The water level in the tank is about 1.5 cm away from the tank mouth, and add a spoonful of pepper (more or less vegetables will not have hemp taste).
Cover the jar, fill the jar brim with water, put it in the dark (it is best to put it in a cupboard, or cover it with a thick paper box, if you use a clay pot, you can avoid this item), take out the radish skin and discard it after 7 days.
Now, your pickle brine is ready. The color in the glass jar is bright and clear, and the fragrance is mellow. You can add all kinds of vegetables according to your own preference and add salt according to your own taste (just put it on it every time you add vegetables, without stirring). Generally, boiled cabbage, radish skin, sweet pepper 1-2 days can be eaten, onion is good for 3 or 4 days, ginger and fish pepper are better for 4 or 5 days, and cowpea and green vegetables can also be soaked into rotten cowpea or pickled fish. In short, kimchi should always be soaked fresh to taste, such as radish soaked for a long time.
Chopsticks for picking pickles should never be clean. Don't worry if your pickle jar is still unlucky enough to have flowers. Putting two fresh bamboo shoots in the jar is better than white wine, and the water in the jar is more fragrant (adding white wine in the middle will soften the kimchi and affect the taste). If you add a small piece of sugarcane that has been split into four pieces in winter, it will bring you a little unexpected surprise.