1. Wash the kimchi jars and dry them to ensure that they are oil-free and water-free.
2. Prepare the vegetables to be soaked (carrots, celery, etc.), and ensure that the vegetables and ingredients are oil-free and water-free
3. We prepared, cabbage, cowpea, cucumber, ginger and chili as the ingredients
4. Wash the pepper with boiling water to make the pepper water. After cooling, pour it into a kimchi jar
5. Put in one by one, the auxiliary ginger slices, and a lot of ginger
6. Chili as a supplement, the amount depends on your taste
7. The protagonist-cowpea
8. cucumber
9. cabbage. . . Uh, stuck
10. Change the knife and split into 4 pieces
11. . . . Add cabbage. After the main ingredients and auxiliary materials are put in, add 2 taels of white wine and add an appropriate amount of salt (one-third of the amount of salt in general pickles, the purpose is to heavy acid and light salt)
12. Cover the bowl with a lid, pour an appropriate amount of water on the side of the jar, and seal the altar with water. Marinated for about 10 days can be eaten.
13. PS: As long as there are vegetables in the jar, it is necessary to ensure that there is water on the side of the jar, and it is best to change the water every day.
