1. Prepare all the ingredients, carrots, sweet peppers, ginger, Chinese pepper, sorghum wine, red vinegar, rock sugar, salt, and water.
2. Bring the water to a boil, put the salt in to dissolve it, and wait for the boiling water to cool.
3. Cut carrots and bell peppers into strips, and slice ginger.
4. Put the radishes and sweet peppers in a sealed box. (Because only two people eat, so I didn’t buy kimchi jars. If there are many people, it’s better to use kimchi jars)
5. Add salt, pepper and ginger slices.
6. Add wine, vinegar, rock sugar, and finally pour in the cold salt water, close the lid of the sealed box, and place it in a cool and ventilated place. You can eat it after 3 days.
7. Three days later, it was picked up with chopsticks. It was delicious and beautiful, with a sweet and sour taste.
Tips:1. The best pepper for making kimchi is raw pepper, the kind with leaves.
2. All materials used to make kimchi must not be stained with oil or raw water.
