1. Ingredients: One white radish, one green radish, one red radish, appropriate amount of cabbage, appropriate amount of onion, appropriate amount of red pepper, appropriate amount of long cowpea, appropriate amount of young ginger, appropriate amount of salt, plenty of purified water, star anise Appropriate amount of cinnamon, appropriate amount of pepper, appropriate amount of white wine, half a bottle of bottled wild pepper, one pear, appropriate amount of rock sugar, a small amount of bay leaves, appropriate amount of ginger, appropriate amount of garlic.

2. Wash the ingredients and handle them separately. The radish skin is specially peeled off, and the radish is cut into strips and as uniform in size as possible. Then leave it for half a day or overnight to dry without getting wet.

3. Wash the kimchi jar. It is best to use an earthenware jar to protect it from light. Pour some white wine and swish it up and down, then pour it out and wipe away the water.

4. Prepare the spices.

5. Cut the peeled ginger and prepare the garlic cloves.

6. Put purified water in the pot, add ginger slices, spices and rock sugar and bring to a boil. Simmer over low heat for a few minutes, then turn off the heat and let cool.

7. Prepare bottles of wild pepper and white wine.

8. Pour the boiled kimchi water into the jar after cooling, and add salt.

9. Put in a peeled pear, this step is more important.

10. Pour an appropriate amount of white wine and half a bottle of wild pepper juice. Add more or less wild pepper according to personal taste, and then add a large amount of garlic cloves.

11. After the previous ingredients are dried, put them into the jar and put them in order according to the brewing time.

12. Add water to the edge of the altar to keep it sealed. After a few days, open the lid, taste the kimchi, and fine-tune the taste as appropriate to complete the process.