It should be water. If there is white matter in the jar, you can use a clean sponge to absorb the foreign matter, put a few pieces of raw bamboo shoots on it, and pour a few drops of white wine.

The practice of bathing kimchi in Sichuan: a jar of suitable size, which is washed and set aside. Salt water: boil a pot of boiled water and pour it into the jar, the amount of which is not more than half of the jar's capacity. Add five dried red peppers, two large pieces of ginger, two or two salt, one star anise, ten peppers and two crystal sugar. Let it stand in the open and cool naturally. In addition, prepare a bottle of wild pepper (sold in the supermarket) for later use. When the stock solution in the jar is completely cooled, pour all the wild pepper into the jar and stir it fully. Taste the salinity of the stock solution, and add salt when it is light, which is heavier than usual. Then cover the jar and add jar water. It takes 4 to 6 hours to get good salt water: there is a strong lactic acid smell. Clean the cowpea, remove the insects, wash it, put it into all the empty salt water in the jar, add two or two salt, and cover it. Note: remember not to touch oil, and change the altar frequently along the water. If there is less salt water, add it. The added water must be cold boiled water, and at the same time, add a proper amount of salt to keep the salinity. When taking kimchi, you must use a pair of clean and oil-free chopsticks, and you can't grab it by hand, so as not to pollute and spoil the salt water, otherwise it will smell bad. Don't soak too much vegetables, and the amount that can be completely submerged in salt water is appropriate.