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  1

  Kimchi is rich in raw materials, and both root vegetables and leafy vegetables can be used as raw materials for kimchi. Just dry it after washing and do not let it get wet, otherwise it will destroy the quality of the kimchi soup.

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  2

  Red pepper is one of the essential raw materials for kimchi.

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  3

  Adding young ginger to kimchi not only greatly improves the taste of kimchi, but the pickled ginger can also provide a good seasoning for stewed fish in the future.

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  4

  Cutting the radish into strips will help the pickling speed of the kimchi, which can be eaten in as little as 24 hours.

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  5

  Celery can be cut into sections, and leafy vegetables are best torn into "walnut chunks" by hand instead of cutting with a knife.

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  6

  In a clean cooking pot (preferably a casserole), add water (about 2/5d according to the size of the kimchi jar), about 30 peppercorns, and 2 star anise, bring to a boil and let cool. Add salt, rock sugar, and sorghum liquor. Then add the dried ingredients to the jar. Seal the lid, seal the jar mouth tightly with water, and place it in a cool place for 2-3 days before opening the jar for use. Before eating, wash the kimchi juice from the outside of the kimchi with water, and then mix it with other seasonings such as sugar, red oil, etc. according to your own taste.

Tips

You can add kimchi juice as you eat. Generally, new juice should be added after three or four meals of the ingredients in the kimchi jar. Preserved pickle juice can be used for two or three years. The method is to boil peppercorns and star anise water (the proportions are as before), add salt and white wine (must use sorghum white wine), and then add an appropriate amount of rock sugar. Good old soup not only saves fermentation time, but also tastes more and more mellow.