Required materials: a pickle jar (with a circle on it, which can hold water, and the upper circle of the jar is filled with water, which is usually indispensable and plays a sealing role), sorghum wine, pepper, pepper, star anise (also called anise), rock sugar and salt. The specific production method is as follows: 1. Cultivate the pickle fermentation bacteria (1), first put some pepper and a proper amount of salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty. Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a delicious dish. (2) After the water is completely cooled, pour it into the vat, and then add one or two kaoliang spirits (more can be added in the vat). Other wines can't. Kimchi bacteria actually come from sorghum wine, and wine is often added. (3) Put more green peppers (long and strong dark green peppers, very spicy, used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should always be kept in the jar. They have the function of improving the taste. After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two tiny bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done! (4) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured). Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation. Note: the inner wall of the jar must be cleaned, and then the raw water can be dried or simply scalded with boiling water. Never run water. Wash the green peppers and dry them. Never bring raw water. Why can't we have fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria. Second, add proper amount of aniseed and rock sugar before brewing. (1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).