Prepare a pickle jar and clean it for later use. It's best to choose ceramic or glass jar for pickle jar, and then add 1500g cold water, the amount of water only needs to be added to half of pickle jar, and then add 250g special pickle salt, otherwise, ordinary salt can be used, and the water-salt ratio is 10: 1.6. Finally, the pickle salt is stirred evenly and added for treatment.
Then add 40 grams of rock sugar (to increase aftertaste), 30 grams of coarse wine (to increase acidity) and 30 grams of peeled garlic. Next, prepare the auxiliary materials of the first pickle, prepare fresh millet pepper 150g, remove the head and clean it for later use. Prepare coriander 100g, onion 30g, ginger 150g, whole coriander 150g, and white radish 500g in a basin, and wash with clear water for later use.
After washing, cut the white radish into strips and put it in the pickle jar, then add fresh millet spicy and ginger in turn, finally tie the coriander, shallots and coriander into a knot and put it in the pickle jar, then add 30 grams of high-alcohol liquor, then cover the pickle jar and inject a proper amount of water next to the lid. Add coriander, shallots and celery to get its fragrance. After soaking for 72 hours, it must be taken out and discarded.
Finally, some matters needing attention of kimchi are summarized. For the first time, you must add coriander, shallots, coriander and other accessories to extract the taste. The pickle jar should be placed in a dark and humid place, not exposed to the sun, which is easy to deteriorate. When pickling pickles, you can't stick a little oil, otherwise it will go bad easily. After soaking kimchi once or twice, add salt to taste, otherwise the taste will fade. The raw materials that can be used for kimchi are Chinese cabbage, Chinese cabbage, carrot, white radish, lettuce, beans and so on. Before soaking, it must be washed and drained.