2. Add an appropriate amount of star anise (star anise), rhizoma Dioscoreae Septemlobae, pepper, dried pepper, crystal sugar and high-alcohol liquor.
3. Pour the cooled salt water into a glass sealed jar, and the amount of water should be 2/3 of the pickle jar. The glass jar is marked with "Maximum Storage Capacity Line of Fermented Food", because a certain amount of gas will be generated in the sealed jar during the curing process, so it cannot be filled too full.
4. Add washed and dried fresh vegetables and soak them in salt water for several hours.
5. Cover the glass jar and put it in a cool and ventilated place.
6. Kimchi jars and chopsticks for kimchi should not be stained with oil, otherwise the kimchi water will "bloom", that is, white mold will grow on the kimchi water. When you encounter "flowers", you should use clean utensils to remove mildew, add appropriate amount of pickle salt and liquor, move the pickle jar to a cool and ventilated place, open the lid for 10 minute every day, and it will get better after 2-3 days.
Features: Kimchi made by this method is very sour and refreshing, and it tastes crisp and delicious.
Note: Under normal circumstances, it is more suitable to make kimchi when the temperature is relatively low. If you cook kimchi in summer, you can eat it after fermentation for a day or two. After a long time, it will rot and stink, so it can't be eaten. If kimchi is too sour, you can add some salt. Kimchi is not crisp, but it will be crisp with white wine. Kimchi has the function of appetizing and stimulating appetite. Proper consumption is beneficial, but it is not advisable to eat more.