1, pour cold water into the jar (it would be better if you can use mountain spring water), add large pieces of ginger, peel and braid dozens of garlic, and fresh small red pepper (especially spicy).

2. Then add the washed mustard (or cabbage, etc.) and add half a glass of salt (the amount depends on the taste, but it should not be less, preferably kimchi salt or large grain salt produced in Sichuan).

3. Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have been fermented and turned sour (the sour taste of kimchi is not the result of vinegar), and then the soaked vegetables can be taken out for consumption. But at this time, the mother water is not enough to taste, and it needs to be refined several times before it can become mellow acid water.

Reminder: If you have the conditions, you can add some Sichuan red pepper to add flavor, preferably from Hanyuan, and don't use it from Thailand. After the first dish is successful, you can continue to add new dishes. At this time, part of the mother water in the jar must be poured into a bottle and put into the refrigerator for later use.