1, preparation materials: Chinese cabbage, pepper, garlic, tender ginger, green red, pepper, salt, high-alcohol liquor and pickle jar;

2. Stir-fry the salt in the pot for 2 minutes, add appropriate amount of water, boil and let it cool for later use. Water is used for kimchi, and the specific amount of water is estimated according to the size of the jar;

3. Wash the cabbage, cut into pieces, peel the garlic into garlic cloves, cut the tender ginger into pieces, wash the green pepper, and then fully dry these things without raw water;

4. Clean the pickle jar, scald it with boiling water, disinfect it, then turn it upside down and air dry naturally;

5. When the jar and the vegetables to be soaked are dry, put all the vegetables in the jar, pour the salted water that has been cooled in advance, and then press a clean weight on the vegetables to prevent the cabbage from coming out;

6. Sprinkle pepper into the pickle jar, then pour a little high-alcohol liquor and place it in a cool and dark place. If it's a glass bottle, it's best to cover it with black cloth to avoid the light.

7. Under normal circumstances, you can eat it after 7 to 8 days of sealed fermentation.