I make kimchi that is not Sichuan kimchi or Korean kimchi. Production is simple, the finished product short and fast. 1. seasoning preparation: white vinegar, sugar, curry powder, a small piece of cinnamon, a small amount of dried chili pepper and leaves. 2. cabbage-based, celery, carrots, cucumbers as a supplement. 3. cabbage cut into diamond-shaped, carrots, cucumbers, celery diagonal knife cut into diagonal slices, celery diagonal knife solo cut into segments. 4. dried chili pepper, leaves, curry powder (trace) in moderation into the boiling water, cook for a few minutes. 5. The above several kinds of vegetables in boiling water blanch, immediately fish out, let cool. By this time, the blanched vegetables have already turned a beautiful yellow color because they have been soaked in the water containing curry. The flavor is also very different from kimchi without curry. This is also online or in the recipe has not elaborated, is my little secret. 6. according to the number of dishes to put white vinegar, sugar (can not be less) 7. put in the refrigerator, soak for ten hours. 8. color and flavor: always be your pride!