First, choose a pickle jar: At present, there are glass pickle jars and ceramic pickle jars on the market, both of which can be chosen. The key is to choose the waterproof and breathable one. Because the leaky and breathable kimchi jar is not well sealed, kimchi will deteriorate and taste bad.

Second, preparation: red pepper, ginger (preferably tender ginger), white radish, garlic and so on. (Use red pepper, ginger, celery, etc. Can make kimchi full of color and flavor, thus enhancing people's appetite).

3. Salt water: After the water is boiled (for sterilization) and cooled, the pickle salt is poured into the water and diluted with a small amount of brown sugar (sucrose).

4. Pour the diluted salt water into the pickle jar, and then add red pepper, ginger, celery, white radish, etc. Put it in the pickle jar, cover the jar, and add clean water to the sink at the jar mouth (to prevent air from entering the jar, breeding bacteria and causing kimchi to deteriorate and grow flowers). You can also take old brine directly from another pickle jar, pour it into a new pickle jar, and then put the prepared vegetables into the pickle jar. After a day and a night, the newly brewed vegetables can be taken out for dinner.

5. note: the brine of kimchi should not be too salty, because it is too salty, and kimchi may taste bitter. A small amount of pickle salt can be added to each newly brewed dish. There are many vegetables that can be soaked, such as tender cucumber, taro, garlic, lotus leaf and stalk, eggplant, carrot, cowpea, lettuce, green vegetables and so on. Clean the covers of the sink and jar mouth at least once a week, and replace the water in the sink. In a word, the water in the sink should be sanitary and not dry, otherwise it will affect the quality of kimchi.