1. Wash the tender ginger and break it into small pieces for easy tasting. You can also break larger pieces. Wash the millet pepper and peel about 30 cloves of garlic. Just wash these ingredients without draining the water.
2. Use scissors to cut off the head of the millet pepper, rotten and broken peppers should be picked out and not soaked
3. Prepare an altar, Erguotou white wine, and a packet of salt. The jar must not stick to oil
4. The jar is cleaned, four bowls of water are added to it, and half of a packet of salt
5. Then add the processed millet pepper
6. Pour in the garlic and soak it in
7. It's the turn of the young ginger and then pour it inside
8. Add carrots and garlic sprouts
9. I prepared the peppercorns so it is more fragrant, and the peppercorns will not fall off if they are washed with a sieve.
10. Then add the remaining half of the salt
11. Pour the white wine, because of the raw water, I poured almost a third
12. Put a dozen pieces of rock sugar, then add 150g of salt, pour a little white wine, close the lid and put it in a cool place
13. Put the lid on and pour water around the altar rock to insulate the air. If the weather is a little hotter, you can eat in half a month, and it will take a month in cold weather.
Tips:Rock sugar is added to make the kimchi more brittle. The raw white film of kimchi is treated with fresh spring bamboo shoots. The oldest one is cut and thrown in to ensure that there will be no flowers for half a year. Every time you pick up the kimchi, the chopsticks should be dry. There is no oil. When adding vegetables later, you must add salt, white wine and rock sugar. The rock water must be changed frequently, and it must be changed once a week. To ensure the cleanliness of the water, I change the water every two or three days.
Do not soak cucumbers and cabbage, which will make the ingredients soft.
