How is the mother water used to make kimchi made? Do I have to add wine? Do you want to add vinegar?

Our family makes kimchi like this: wash mustard, dry it in a cool and ventilated place, dry it for two or three days, wait until the vegetables become soft and the water evaporates, then roll them in the water, pick them up, let them cool, and then soak them in rice washing water! The container is sealed! Pickles will be pickled in three or four days. (Be careful not to get greasy during the process, otherwise it will be moldy and unsuccessful! ) Hurry up and finish the kimchi, because you can't hold it, so don't cook too much at a time!