How to make kimchi, please tell me

1

Home-style simple kimchi. This kimchi recipe is very simple, just tear the cabbage into pieces, cut the cucumber and carrot into strips, mix it with water first, then put it in a glass container, add salt, marinate for two days, and then you can eat it. Remember to keep all utensils and dishes away from oil, otherwise they will break.

2

Sichuan pickles. Cut the carrots and white radish into strips, put them in cold salt water, then add sugar, cooking wine, chili, and Sichuan peppercorns, then cover and marinate for two days.

3

Homemade Korean kimchi. Here is the simplest one that you can do at home. Wash the Chinese cabbage, drain the water, dye it red and marinate it with salt for ten minutes, then rinse it with cold water, then add chili sauce, garlic and ginger, and marinate it for three days.

4

Cucumber, carrot and white radish kimchi. Cut cucumber into strips, shred carrots, and shred white radish. Marinate with salt for ten minutes, then rinse with cold water. Put it in a glass container, add salt, chili pepper, cover and marinate for three days.

5

Kimchi from rural hometown. Wash a mustard green with cold water, then soak it in salt water and marinate it for one night. Take it out and dry it in the sun the next day. Sun it for a few more days until it is 70% dry, and then put it in a container to marinate. This is somewhat similar to sauerkraut and can be eaten for several months.

6

Eggplant pickles. Take two eggplants, clean them, cut them into pieces, soak them in cold salted water to taste, then squeeze out the water. Then add chili sauce, chili peppers, cooking wine, and glutinous rice paste, and marinate for four days. After the seasonings are all infused, you can eat it.