Homemade kimchi, especially delicious, kimchi water can be recycled, the more aged, the more fragrant, the more soaked, the more pure. Here's how to make it.

Materials:

Water, high degree of white wine, rock sugar, peppercorns, coarse salt, old ginger, young ginger, garlic, bell pepper, white radish.

1, water grab a handful of peppercorns, 50g of coarse salt for every 1kg of water.

2, the first time you soak some of the resistant vegetables, mainly to enhance the flavor of the kimchi water, to be fermented out of the sour taste and then use this water to soak other vegetables is good. Prepare young ginger, old ginger, garlic, red bell pepper, hang pepper, white radish.

3. Add two caps of highly white wine in summer, and less in winter. If you find the raw white flowers, add some white wine, the wine is thick, open will.

4, cucumber, lettuce these try not to, easy to bad water.

5. Seal the bottle.

Placed in a cool place away from the light, every 2,3 days to open the mouth of the jar, while turning it, chopsticks can not be stained with oil.

One is to avoid excessive air pressure, and another is that the bottle is too long to move is also easy to flower.

6, open to eat.