An earthenware kimchi jar (take a kimchi jar containing 5 kilograms of water as an example. If you are using it for a small family, you can use a glass kimchi jar. The clear and red kimchi jar will add a lot to the kitchen operation. (Fun), if it is newly bought, soak it in 5% concentrated salt water for half a day, then wash it and set aside.

1. Pour a cup of white wine into the washed pickle jar, lay the jar horizontally and turn it. Let the white wine wash evenly in the jar and then pour it out (the vegetables will be fragrant and less likely to bloom)

2. Pour three-fifths of cold water into the jar (tap water will do, if you use cold boiled water, later When adding vegetables to the jar, they must be dried before adding, otherwise flowers will easily bloom), add 150 grams of salt (it is better to use special pickle salt) and mix well

3. Add the peeled garlic cloves (20 ——30 petals), dozens of bright red peppers (need to be fresh, they can be used for cooking later to enhance the color and flavor), several pieces of fresh ginger, a small piece of rock sugar, and a stick of celery (not edible, use salted water to enhance the flavor)

4. Wash the red-skinned and white-skinned radish and use only the skin. Cut it roughly into a thickness of 3 or 4 mm. Fill the jar with water. The excess water can be poured out. The water level in the jar is 1.5 cm away from the mouth of the jar. Add a spoonful of Sichuan peppercorns (more or less, the dish will not have a numbing taste)

Cover the lid of the altar, fill the rim with water, and place it in a dark place (preferably in a cupboard) , or cover it with a thick cardboard box. If you use a clay altar, you can avoid this item.) After 7 days, take out the radish skin and discard it

Now, your kimchi brine is ready. The glass jar is bright red in color and has a mellow aroma. You can add various vegetables according to your preference and salt according to your taste (just put it on top every time you add new vegetables, no need to stir again). Generally, cabbage rolls, cabbage sticks, radish skins, and large bell peppers can be eaten in 1-2 days. Onions are best in 3 or 4 days. Ginger and fish and sea peppers are better after 4 or 5 days. Cowpeas can also be soaked. , green vegetables to make minced cowpeas or pickled fish. In short, the kimchi must be soaked frequently to be delicious. If the radish is soaked for a long time, you will have to use it to stew pickled radish and old duck soup

Get the kimchi The chopsticks must be clean. If your kimchi jar unfortunately still blooms, don’t worry. Putting 2 fresh bamboo shoots in the jar will have a more effective effect than white wine and make the jar water more fragrant (adding white wine halfway will make the kimchi soft and affect the taste) , sugar cane is produced in winter. If you add a small section of sugar cane split into four pieces, it will bring some unexpected surprises to your kimchi