First, peel off the heart beauty, wash it, make it wide into four and a half petals, and then cut it into 2 mm thick slices.

Put the cut heart beauty into the pot, sprinkle a little salt and soak for 30 minutes.

Slice ginger and garlic, add appropriate amount of rock sugar and white vinegar (white rice vinegar is also acceptable) for later use.

Put the submerged heart beauty into the pickle jar, and then put ginger, garlic and rock sugar into the jar.

Pour the white vinegar into the vegetable vat, add cold water, and stir evenly with clean chopsticks that have not been stained with oil. Generally speaking, it is more beautiful than the heart. The ratio of vinegar to water is 1:2. Pour some water into the sealed jar of the pickle jar, and then cover it.

Put the pickle jar in a dark and cool place. After a week, you can eat sour, sweet, crispy and delicious kimchi, and the red kimchi soup can also be used as a drink!