1. Pour 20% of the jar’s capacity of cold water into the pot, and then add kimchi salt. Add more salt than usual for cooking. Don’t be too lazy. Put about 30 peppercorns. If the jar is large, you can put more. , and then boil the water.

2. Wait until the boiling water is introduced into the jar. The water should be completely cooled before pouring in. Then pour 1 amount of sorghum wine. If the jar is large, you can add more.

3. Add wild pepper, ginger, onion, and garlic. Everyone can add them according to their own taste. These materials are mainly used for seasoning.

4. After 2-3 days, check whether there are bubbles around the wild pepper. This mainly depends on whether the kimchi bacteria are fermenting normally. Even a small bubble means the fermentation was successful.

5. When the kimchi bacteria ferment normally, you can add chopped seasonal vegetables. Radish, cowpea, young ginger, etc.

6. When taking out the sauerkraut later, be sure to add water and salt. Let the old sauerkraut really grow old.

7. The jar is best made of clay.

8. After buying the jar, the inside must be clean. You can scald it with water and then dry it with paper towels without moisture.

9. It is best to dry the vegetables before putting them into the kimchi jar.