Raw materials: Various seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves and fruits can be used to make kimchi. raw material.

Ingredients: salt, ginger slices, Sichuan peppercorns, fennel, rice wine

Any vegetables with dense structure, crisp texture and will not soften after soaking can be used as raw materials for kimchi. Such as cabbage, mustard heart, radish, pepper, cowpea, young ginger, garlic, celery, lettuce, cucumber, etc. When making pickles, kidney beans and cowpeas should be picked early, and they should not be brewed after the pods start to become soft. Only the petioles of celery are used, while tall bamboo shoots and cucumbers contain a lot of water and should be brewed separately. The raw materials should be washed, cut into pieces and dried on the surface.