Preparation materials:

Pickle salt, purified water, fresh vegetables, ginger slices, star anise, kaempferia kaempferia, pepper, dried pepper, crystal sugar and high-alcohol liquor.

Practice:

1, add purified water and salt into a clean oil-free pot, heat slightly to dissolve the salt, and cool thoroughly. The ratio of purified water and salt is about 1 kg water with 60-80g salt.

2. Add appropriate amount of ginger slices, aniseed (star anise), kaempferia kaempferia, pepper, dried pepper, rock sugar and high-alcohol liquor to the salt water.

3. Pour the thoroughly cooled salt water into a sealable glass bottle, and the amount of water should be 2/3 of the sealed tank.

4. Add all kinds of vegetables that are washed, cut and dried, and cut into thick strips. The vegetables must be immersed in salt water.

5. Cover the sealed jar and put it in a cool and ventilated place. After 1-2 days, the kimchi can be eaten. The longer it is soaked, the more sour it will become because of fermentation. You can always open it and see if it is cooked.