Wash the cabbage, radish, chili pepper, and ginger and place them in a basket to dry. Then cut into strips or pieces and continue to dry for half a day.

Wash the kimchi altar thoroughly, dry it, pour in a little high white wine, shake the bottle so that the wine evenly scrubs the inner wall of the altar, then pour off the wine and invert the altar for spare.

Pour 3L of water into an oil-free pot, add 1 pinch of peppercorns, 2 star anise, 1 piece of cinnamon, and a few slices of ginger to boil and continue to cook for 5 minutes, then let it cool completely and pour it into the kimchi altar, then put 50g of salt, and 50g of sorghum wine. Finally, put the dried vegetables in. The vegetables should all be soaked in the kimchi juice.

Snap on the lid and pour water into the sink to seal the jar. The water in the sink should not be dry. 3 days later, cabbage can be eaten, 5-7 days cabbage taste best. 5 days later, radish also taste, 5-7 days radish taste best. 10 days later, radish is very sour. If you can't finish the kimchi inside the time, you can put all of them into a sealed box and store them in the refrigerator. But kimchi can not be stored for a long time, to be eaten with the bubble.

Note:

Kimchi altar, it is best to choose along the glassware, easy to observe. To add water to the outer edge of the kimchi altar from time to time, be sure not to let this seal altar water dry, otherwise it will not play the role of sealing the kimchi altar.

The most taboo of kimchi water is raw water and oil. So the vegetables to be soaked must be thoroughly dried, and the water used is preferably cooled or purified water. At the beginning of the production of kimchi water flavor will be poorer, can be appropriate to add wild pepper and its soup to enhance the flavor. With time, a few more times, the kimchi water will achieve the desired flavor.

Kimchi choose a wide range of vegetables, the general texture of the hard roots and stems, leaves and fruits can be made of kimchi, to all kinds of radish, bean curd, cabbage, young ginger, chili see more. Vegetables must be thoroughly dried, because some vegetables have a large water content, such as white radish, so it is best to dry half a day after the vegetables are cut and then put into the kimchi altar, to be fully immersed in kimchi water. And edible, to prepare long enough chopsticks in advance, each time from the kimchi altar clip vegetables also want to ensure that the chopsticks without water and oil, so as to ensure that the altar in the quality of kimchi.