Clean fresh Chinese cabbage and Chinese cabbage, put them into a jar, add pickle water and soak them in a closed way. Generally, after three or four days, the dishes will be pickled, picked and eaten raw, or served with fried tripe, lamb tripe or various meats. When you eat it, your mouth is full of saliva and it tastes delicious. It is a good appetizer for local people. The practice of kimchi water: cool it with boiling water, add spices such as pepper, salt, cold salad, garlic, ginger, wood pulp, brown sugar, pepper, etc., pour it into the jar and seal it, and the water will be sour in a week or so. 1. Cut into small pieces first, then wash with clear water and drain. I usually spend the night.

2. In a large pot, add Chili powder to vegetables and salt (I think Korean Chili powder is best for kimchi, not very spicy).

3. The bottle body, first drop the bottle body with high-alcohol liquor, so that every place is stained with some wine. Pour out the wine, don't throw it away, it will be used later. After compacting the plate, sprinkle the rest of the wine on it.

4. Put it in a cool place at room temperature and let it ferment naturally. Will produce a lot of water, food will shrink in the bottle. If you remember to put it out every day, it doesn't matter if you forget it. After you smell a little sour (usually 3-5 days), put it in the refrigerator.