Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use. Tips: 1, the trick of making pickles is not to make mother water for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately. 2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used. 3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy. Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature. 5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish-a new Sichuan dish popular in recent years-can be eaten immediately. 6. Dumped salt water can be used as mother water for other families. 7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.