How to pickle simple cabbage and kimchi?

salt

White granulated sugar

Chinese hard liquor

monosodium glutamate

Star Anise

old ginger

Sichuan pepper

Cold water

Exercise:

1. Wash and dry the pickle jar for later use.

2. Put the cold boiled water into the jar (about half a jar), and then adjust the juice from the wild pepper bottle.

3. Put salt, sugar, liquor, monosodium glutamate (chicken essence, mushroom essence), aniseed, ginger (peeled and sliced), pepper (10 or more) in the jar, and add wild pepper if you like spicy food.

4. Mix well with clean chopsticks, add the vegetables to be soaked, cover them and seal them with water. Usually you can eat it after 8 hours. After a long time, it will be kimchi, which can be used for cooking and making pickled fish.

Precautions:

1. The soup in the pickle jar should not be exposed to oil, raw water and air for a long time. Always use clean chopsticks every time you take kimchi.

2. Vegetables, such as radish, cabbage, cowpea, garlic bolt, celery, etc. You can put it in a pickle jar. It's best to cut vegetables and put them in. Be sure to dry them before putting them in.

If the temperature is too high in summer, it should be put in the refrigerator, not next to the heating in winter, but in a relatively low temperature place.

4. After the kimchi tastes weak, you can add seasonings such as salt, aniseed and monosodium glutamate at any time.

5. After several months, the pickle soup becomes turbid and should be washed again. First remove all the pickles, then pour out the soup and filter it. After washing the jar, pour the filtered soup in and continue kimchi.