Kimchi

Overview

How to cook Kimchi at home

Wash vegetables, cut into sections and dry in the sun. Marinate white radish, lettuce and green radish with salt for two hours.
Put all the ingredients, add salt, pepper water, sugar, Erguotou, then fill with cold boiling water, cover the lid and shake a few times to dissolve the salt.
Look at the picture below over the next few days.
The next day, when it starts to bubble, open the lid for 1 second to deflate.
On the third day, deflate in seconds.
Same as above on the fourth day.
Article 5 is the same as above.
Article 6: You can start eating.