1. If you want to make kimchi, you have to have a good kimchi jar. Crock pots, ceramics, and glass are all possible. The key is to have excellent sealing.
2. Prepare seasonal vegetables. What kimchi is cheap, what do we buy, what is fresh we buy.
3. Wash this vegetable. Cut into shapes you like. The nearest sun is pretty good. In the sun, let it dry for two hours to get the moisture out.
4. Put clean water in the pot. Star anise bay leaves. Bring it to a boil over the salt fire.
5. Then put in the peppercorns. Add the right amount of sugar. Bring to a boil on medium heat. Then let it cool down.
6. Let's wash this kimchi jar with boiling water first. Sterilize with high-grade liquor. Then buckle it upside down. Drain the water and set aside.
7. Get ready to buy this wild sansho pepper in the supermarket. If novices do, prepare old brine. (Good salted water is the salt water of the bubblegum in the kimchi jars in the past.)
8. Wait till the dish is almost dried. We put the brine that we just boiled into the jar. Old salt water. Half a bottle of wild sansho. Use another pair of clean chopsticks. Put this vegetable 1 in, seal the jar, and wait for two days to eat.
Tips:The principle of making kimchi is actually very simple. Keep it oil-free. There must be no raw water in it. He doesn't know how to grow flowers, it's sour and crispy and delicious. Prepare a new chopsticks when you clamp it. Just do it, don't do too much at once. The kimchi in the restaurant is delicious because of its fluidity. After eating a batch, boil some salt water and add in, and then add new dishes. All kinds of seasonal vegetables can be put.
