Specific method:

Ingredients: a handful of beans, cabbage, carrots, a carrot, millet peppers 20 grams, long green pepper five, pickle salt 80 grams, pepper three grams, star anise two, a piece of ginger, cinnamon a small piece of a piece of spices, a piece of rock sugar 50 grams, a high degree of white wine fifteen grams

1. clean vegetables, ginger and carrots peeled, carrots cut into sections, dry

2. dry water

3. cabbage cut dry

4. clean pot and kimchi altar, kimchi altar scalded with boiling water, the pot with water, add pepper, dai fengyi, cinnamon, sesame seeds, boiled and added kimchi salt cooled and poured into the kimchi altar to seventy percent full

5. first to put the bean curd, because the Beans need to soak for a long time

6. According to preference, carrots can be put or not, I do not like carrots, but the color scheme is beautiful

7. Peppers and millet chili pepper can be added according to personal taste

8. In turn, put the dried water of the bean curd, carrots, peppers, millet chili pepper, cabbage, white wine, rock sugar, water can be over the vegetables, not too full, because fermentation also needs some space. Need a certain space, cover the lid, the edge of the water to put the altar in a cool ventilated place can be, a day after the observation of whether there are bubbles up, there is that the fermentation is successful, the first time pickles need a relatively long time