1. Wash the sealed tank with clean water, and back it up to let the water in the tank dry. Moreover, the tank wall must be dry, and if there is still raw water in it, it is easy to deteriorate when the vegetables are soaked.

2. Pour the cool boiled water into the pot, then add salt and stir to melt. No oil star, because pickles go bad when they see oil. If you put less salt, the soaked vegetables will sour your teeth, while if you put too much salt, it will affect the crispness of the vegetables. How much is that appropriate? It's just a little salty compared to the taste of your usual cooking.

3. Add dried pepper, ginger slices and star anise to taste.

4. Wash Heart Beauty, Carrots, Morning Peppers, Lantern Peppers, Garlic, Lettuce, etc. If you need to change the knife, dry it and put it in a sealed jar. All pickle materials other than leaves are washed, dried, salted and pickled in advance 1 hour or so, then rinsed with clean water, dried and then put into the pickle jar, and the taste will be much better.

5. Pour a little white wine to remove hydrochloric acid.

6. Add a little honey to make it crisp.

7. Close the cover tightly, put it in a cool and dark place indoors (preferably not higher than 18℃), and take it out for 2 or 3 days. GH Tip: "Old salt water" is not so simple to make. Take it out and put it in a new one in time. After repeated several times, the kimchi water became more and more "old", and the dishes made were more and more fragrant and delicious. Like an old cellar, "old brine" is more delicious when it is soaked, and it lasts for a long time in Mika.