1. Wash and control the water in the pickling container, as well as the cowpea and radish.
2. Pick out the old sauerkraut from the jar. It’s better to bring some old brine. I picked sauerkraut, ginger and cowpea, and millet spicy. It depends on what else is in your own jar. It can be according to your own taste.
3. Put in an appropriate amount of cool boiled water, add Chinese pepper, add more salt, adjust according to the amount of fresh vegetables, in short, taste the salt water to be salty.
4. Add a few rock sugars and season them.
5. Add the old sauerkraut and then add fresh vegetables, layer by layer evenly.
6. Keep filling the entire container.
7. Finally, pour some high-quality liquor, the purpose is to sterilize and adjust the balance of the entire salt water.
8. Put the lid on and wait for the delicious food in half a month.
Tips:Heart-warming reminder: Every family’s kimchi tastes different, some are sour and some are spicy. You have to make kimchi according to your own taste. The dishes are not fixed, as long as you like it.
