The principle of kimchi fermentation is:

The fermentation of the kimchi making process is mainly anaerobic fermentation carried out by lactobacilli, which utilizes a variety of microorganisms, such as yeasts and lactobacilli, to biodegrade the carbohydrates in kimchi.

Under the biocatalytic effect of many kinds of enzymes, the long-chain molecular sugars in kimchi are oxidized to short-chain organic acids with 3-5 carbon atoms in the cells of lactobacilli and other microorganisms, which makes kimchi acidic, in order to inhibit and kill other harmful decaying microorganisms, which is the process of fermentation of kimchi.

Note:

The first key to good kimchi is to find a well-sealed bottle or altar, which will help the kimchi water ferment, and the pickled vegetables will be crispy and tasty but not acidic to the teeth. The inside of the jar must be washed clean and the raw water wiped dry, or simply scalded with boiling water will do.

The turnover of kimchi should be fast. The reason why restaurant kimchi is so good is that their kimchi is "bath kimchi," which is dried out when it tastes best.

So, if you don't have a lot of people at home, it's recommended that you use a small jar or large bottle. If you use bottles, check whether the sealant of the bottle cap is intact, cover the cap, but also in the bottle mouth masked two layers of plastic paper or greaseproof paper and then tighten the cap, the tighter the better.