Colorful and bright ------ Homemade Assorted Pickles

The newly bought bottle should be cleaned first. To prevent oil contamination, I chose a new dishcloth and first washed the inside and outside of the bottle with clean water.

Add hot water and dishwashing detergent, then clean, and after washing, rinse thoroughly with running water.

Generally, when I wash new tableware myself, it's roughly like this—at most, I would boil it with hot water—but since this time I was making kimchi, I felt the method with foxtail grass was pretty good, so I used it again, which is to pour a little white wine into the cleaned container and let the wine roll around inside the container.

No need to wash again, just turn the bottle upside down and let it air dry.

Clean the vegetables you want to soak. I haven't bought this red-skinned carrot before; it looks quite cute.

Wash the other vegetables clean.

While drying the vegetables, let's prepare the brine. Pour 2000 grams of clean water into a clean pot and add the seasonings (except for white wine and wild chili peppers).

Bring it to a boil over high heat, then continue to simmer on low heat for 10 minutes. The aroma wafts out, and this process is quite similar to making salted duck eggs.

Turn off the heat, let the cooked brine cool completely, add white liquor and wild chili peppers, then pour in a little wild chili juice.

Cut the completely dried vegetables into your preferred sizes, and arrange them in the container in order, without filling it too much.

Do not take out the ginger; pour in the prepared brine to submerge the vegetables.

Cover the container and place it in a shady area to air. Generally, radishes and celery can be eaten after pickling for about two days. If pickled for too long and the flavor becomes too strong, they can also be used to make other dishes, which is not bad.