1. Wash all the vegetables and put them in the basket to dry. Then cut into strips or blocks and continue to air for half a day.

2. Wash the pickle jar thoroughly, dry it, pour a little high-altitude white wine, shake the wine bottle so that the wine can evenly scour the inner wall of the pickle jar with a height of 20cm, then pour out the wine and pour it into the jar for later use.

3. Pour 3L of clean water into an oil-free pan, and add 1 pinch of pepper, 2 star anises, 1 cinnamon, a few fragrant leaves, 1 rock sugar and a few slices of ginger (peeled). After boiling, continue to cook for 5 minutes. After completely cooling, pour into the pickle jar, and then pour in half a bottle of wild pepper with juice. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice.

4. After closing the lid, pour the water into the sink to seal the jar. Keep it in a cool and ventilated place to keep the water in the sink dry. Cabbage 1 day can be eaten, and cabbage is the best in 2-3 days. After 3 days, the radish also has a taste, and the radish tastes best within 5-7 days. After 7 days, the radish will be very sour. 10 days later, the beans are almost there. So it's better to put the food in the bottle first, so it's more convenient to take it out first. Beans can be put in the bottle first, at the bottom. If you can't finish the kimchi in time, you can take it out and put it in a sealed box for refrigeration. But kimchi can't be preserved for a long time, so you should eat it with the bubble.