How to make kimchi delicious and the common methods of pickling kimchi.

1. If the pickled vegetables are delicious, it is most important to choose a good jar first. If the jar leaks, the pickles will not be crisp and have a strange smell. The jar is preferably made of clay, and one side can drain water. There is also an inner cover inside. Ask the boss to prepare a piece of paper when picking, and then pour a bowl of water on the side of the jar. After lighting the paper, throw it into the jar and cover it immediately. If you see that the lid absorbs water quickly, the jar is good. If there is no movement, it means that it is leaking.

Take the jar home and wash it, then pour it directly into the well water. Add salt, wine, perilla, and something to soak in. You'd better dry the water before putting it in the jar. Pour tap water on the side and cover it. It will be sour in about ten days.

If you want boiled water, add those ingredients with cold boiled water.

4. It is best to turn it once a week, remember! Don't turn with greasy chopsticks! Otherwise, it will be broken soon! If you see white spots on it, it means that there is less salt and wine, not bad. Just add some wine and salt. Don't add too much salt at first, but you can add it in case it is weak. The amount of salt is difficult to decide because the pots are different in size.