Ingredients of kimchi: Chinese cabbage, garlic, salt, fish sauce, Chili powder and sugar. Note: Fish sauce is the most essential thing, which is also the reason why China pickle is the most different from Korean pickle. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8- 10 yuan, mostly Thai fish sauce. Preparation materials: 1. Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves that need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol. 2. Radish Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet. 3. Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin. 4. Garlic Garlic originated in Central Asia and belongs to Liliaceae. Garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins. 5. Onion common vegetables are alkaline, but onion is rich in sulfur and belongs to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and shiny ones are more suitable. 6. Ginger with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft. 7. Stichopus japonicus is a kind of green algae parasitic in shallow water, which is dark green in overall shape, smooth in hand and moderate in calcium and phosphorus content. Used in curing and storing Chinese cabbage. 8. Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability. 9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and aroma. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. The most commonly used shrimp sauce has a light taste because of its low fat content, and anchovy sauce has the highest fat content, required amino acids and calories. Steps: Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine. Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi. Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.