Ingredients: carrot, white wine, cowpea, tender ginger, green pepper, pepper, star anise, cinnamon, salt and rock sugar.

Accessories: Barreled purified water.

1, wash vegetables and dry them for later use.

2. First, put a layer of ingredients, such as salt, sugar, anise cinnamon, pepper, ginger, garlic, pepper, etc. At the bottom of the jar, put cowpea into the inner ring of the jar, put radish and fresh ginger in the middle, put a layer of the same ingredients at the bottom, then put two spoonfuls of pepper, pepper, salt and white wine on the top after adding vegetables and filling, then pour in purified water and drown the vegetables.

3, salt is the key, if your kimchi is sour, add some salt, if you put too much, eat a little, and then put a new dish in, and then temporarily do not add salt, if the salt water bubbles, add some white wine to eliminate it, soak it, and then quietly wait for the ordinary dish to soften for 3-4 days before eating, of course, this is the best time of the week. After eating salt water, you can continue to add salt to kimchi every time. Other seasonings don't need to be put repeatedly. The longer the saltwater time, the better the pickles.