1, many vegetables are suitable for making kimchi, but the first vegetable to be soaked should be vegetables with relatively low water content, such as radish, cowpea, green beans, Chinese cabbage, garlic bolt, cauliflower and so on. Moreover, the water content in these vegetables is relatively low, so accidents such as foaming are not easy to occur during brewing.

By the second soaking, there will be more varieties of vegetables to choose from, such as cabbage, carrot, celery, mustard, cucumber, eggplant, garlic moss, fresh lotus root, lettuce, Flammulina velutipes, green vegetables, tomatoes, radishes, celery, corn shoots and other vegetables.

2. The rotten part of the vegetables to be brewed must be completely removed, then carefully cleaned, and then put into the pickle jar after the water on the surface is dry. If you plan to make pickled peppers, you'd better choose long red peppers, and only cut the pepper handle without cutting the green pedicle, because once the pickled pepper water enters the pepper, it will make the pepper soft and not brittle.

3. There are some stresses about putting vegetables in the pickle jar. Vegetables should be at least 3 cm away from the mouth of the container, because vegetables will expand during brewing. In addition, pickles must not be soaked in vegetables, otherwise vegetables will easily deteriorate and deteriorate when they come into contact with water. The best way is to press the vegetables into the water with clean weights.

4. The soaked food should be crisp and delicious. If vegetables feel soft, it means that the acidity of kimchi water is too high. At this time, you can add some salt to the kimchi water and soak it again.