Does kimchi need white vinegar?

Pickled vegetables need white vinegar, and the specific methods are as follows:

Prepare materials

Garlic: half a slice, white vinegar: 85g, sugar: 35g, salt: 15g, cabbage: 500g, pepper: 2g, water: 100g.

1. Wash and cut the cabbage, pour in the salt, gently mix well, and let it stand and drain.

2. Add water, sugar and salt to the pot and bring to a boil. Pour in white vinegar, boil and cool for later use.

3. After two or three hours, the cabbage will ooze a lot of water, pour out the salt water, rinse with pure water or cold boiled water, and remove the water control.

4. Add garlic slices and peppers, pour in the prepared white vinegar juice and mix well.

5. Put it in an oil-free and water-free glass sealed jar or enamel jar and put it in the refrigerator for refrigeration. You can turn it over several times during the period and eat it after you taste it.

6. done.