1. Ingredients: 120g radish skin, 120g green cabbage, 50g lotus root, 30g white vinegar, 20g rock sugar, 15g pickle salt, 3 pickled peppers, 15 Sichuan peppercorns, water 800 grams;

2. Wash and dry the vegetables, slice the radish, or just use the radish skin, tear the lotus root into small pieces, and cut the green vegetables into large pieces.

3. Add 800 grams of water to the pot, add rock sugar, pepper, and salt and boil for 10 minutes, then turn off the heat and let cool.

4. Add 3 pickled peppers and 120 grams of soaked pepper water into the kimchi container.

5. Add the cooled kimchi water.

6. Add 30 grams of white vinegar.

7. Add vegetables.

8. Check whether the vegetables are all in the pickling water. If not, add cold boiled water until the vegetables are completely submerged.

9. Add plastic wrap. Store in the refrigerator during the summer.

10. Check for rawness and doneness. After 12 hours, open the plastic wrap and taste a piece of kimchi. It will be better if it tastes better and less like lettuce. If the dish is too raw or has no raw flavor at all, soak it for another 12 hours.

11. Load the plate. Take out the soaked kimchi in time to avoid soaking it into old kimchi.