1, making tea (kimchi) is not crisp, probably because the water is not sour enough or the soaking time is not long enough, so kimchi is soft and not crisp. Generally speaking, after the water is sour, it should be soaked for a day or two, so that kimchi will be sour, crisp and delicious.

2. If kimchi tastes too sour, you can add some salt; If kimchi tastes too salty, you can add some sugar; If kimchi is not crisp, you can add some white wine. The vegetables to be soaked can only be drained and preserved, and of course they can't be dehydrated, which will affect the taste.

3. It is normal for kimchi water to become turbid, and something will dissolve in the dish. Pickle jars and chopsticks picking pickles should not be stained with oil and meat, otherwise the pickle water will "bloom", that is, white mold will grow on the pickle water.

4. When kimchi is moldy, you can use clean utensils to remove moldy spots, add appropriate amount of kimchi salt and white wine, move the kimchi jar to a cool and ventilated place, open the lid for ten minutes every day, and it will get better in two to three days.