Homemade kimchi

1. Find a clean, water free and oil-free small jar, cut the radish into strips and put them in. The first jar of pickled vegetables must be pickled with white radish, soaked for 5-7 days, and the kimchi water is ready. Afterwards, you can marinate other vegetables freely. After soaking for 2-3 days, they will be sour and ready to eat.

2. Cut the ginger into pieces, put the whole garlic into it, and also put the star anise and Sichuan peppercorns into the jar.

3. Add cold boiled cabbage and radish. Add high level Baijiu and salt. Salt should be slightly salty than usual cooking. Then cover it with a lid and refrigerate it in the refrigerator, allowing it to ferment slowly for 5-7 days. Taste the radish and feel that the acidity is sufficient. The first can of radish is used to make kimchi base water, and it is soaked for a long time, so it is soft and usually not eaten. The radish is taken out and thrown away, and the second can is directly soaked in the pre made kimchi. At this time, it can be eaten after soaking for 2-3 days.

4. This is the pickled beans that were soaked later.

5. Chop it up and add 2 dried chili peppers to stir fry. It's really delicious when paired with rice or mixed with noodles, unlike the sour and salty tofu beans sold outside or stir fried with minced meat

6. This is the stem of brewed golden cabbage.

7. Slice and stir fry kimchi and beef, or kimchi and eggs, both are delicious