The best way to make kimchi water is to have a kimchi jar, wash it and dry it, boil the water, let it cool completely and then pour it into the jar (2/3 of the jar is enough), add a few drops of white wine, add Some Sichuan peppercorns, add more, maybe a few dozen, two handfuls of garlic, a few fresh red peppers, a few sections of celery, add 40G of salt to 1 catties of water, only use the skin of the red-skinned and white-skinned radish, about 3 or 4 mm thick Yes, put a little more, fill the jar (just make the water surface about two centimeters away from the edge of the jar), add water to the edge of the jar, cover it, put it in a dark place for 7 days, take out the radish skin (just to get it taste), the kimchi water is ready. ] Different ingredients take different times. Cabbage, cabbage, radish skin, and large bell pepper can be eaten in 1 to 2 days. The onions will take 3 or 4 days, and the young ginger and cowpeas will be almost ready to eat after 4 or 5 days. Small peppers need to be soaked for a while to taste better. The kimchi water can be reused. Occasionally white flowers will appear, that's okay, just take it out and add some salt and white wine. If you want to eat other things, you can also soak them and eat them. However, it is best to put less watery things (such as cucumbers). You can eat everything as you soak it, and don’t soak it for too long. Just remember, you have to wash everything, drain it, and let the surface moisture dry before putting it in. You should also use special chopsticks, which should not be stained with water or oil, otherwise they will break easily. Preparation and identification of kimchi brine. After the vegetables are selected, processed, and washed, they are first made into a base in brine (that is, the kimchi is made), and then brewed in a jar. Its purpose is: under the action of salt water, the excess water contained in the vegetables can be chased out, and the salt flavor can be initially penetrated to avoid reducing the quality of the salt water and pickles after being put into the pot. At the same time, salt has a sterilizing function. After the vegetables are processed, it can kill the bacteria attached to the vegetable surface, making the kimchi and salt water both clean and hygienic. Secondly, some vegetables contain strong pigments. After processing, part of them can be faded to facilitate color fixation and color retention, and eliminate odors to avoid salt water contamination. (1) Preparation salt water: salt and water are dissolved in a ratio of 1:4. After use, the brine can be used to produce vegetables of the same type, but salt should be added in proportion each time to maintain the concentration. (2) Kimchi brine refers to the brine that is brewed after being processed or dried. It includes "bath" salt water, new salt water, old salt water and new and old mixed salt water. (3) "Bath" salt water is the salt water used for making pickles that are ready to be eaten. This kind of salt water is easy to make. Use 1000-1250 grams of salt, dissolve it in 5000 grams of clean water, and then add 1000-1500 grams of old salt water and mix it. Due to the penetration of old brine and the addition of seasonings and spices as appropriate, the aroma that kimchi brine should have is produced. This kind of salt water can be used to brew vegetables such as radish, bamboo shoots, lotus root, bean sprouts, and rapeseed sprouts. (4) New salt water is newly prepared salt water. The preparation method is: add 5000 grams of clean water (tap water, spring water, well water is acceptable), add 1250 grams of salt, and add 1000-1500 grams of old salt water. Then add seasonings and spices according to the soaked vegetables. (5) Old salt water: garlic sprouts, pickled greens, aged radish and other vegetables as well as spices and condiments, which are all good in color, aroma and taste. This kind of salt water is mostly used for vaccination, so it is also called mother and child salt water. Experts divide it into three levels. The salt water used for inoculation is generally first-grade old salt water, that is, old salt water with good color, aroma and taste. The standard for salt water with good color, aroma and taste should be: Color - yellow-red, like tea, crystal clear; Fragrance - mellow and fragrant, pleasant to smell; Taste - whether it is sour or spicy , sweet and sour, with a rich and aromatic taste. If it deteriorates slightly for a time but does not affect the color, aroma and taste after treatment, it is considered second-class salt water. Different categories and grades are mixed together and counted as third-grade brine. If the salt water deteriorates and the treatment is ineffective and affects the color, aroma and taste, it is considered to be inferior salt water and is not suitable for vaccination. (6) Mixed salt water of old and new salt water refers to the salt water mixture of half and half new and old salt water. When some families start making kimchi, they may not be able to find old brine or lactic acid bacteria. In this case, new brine can still be prepared as required to make kimchi, but the taste of the kimchi will be poor the first few times. With the passage of time and careful conditioning, the kimchi brine will reach satisfactory requirements and flavor. How to identify salt water: Those with good color, aroma and taste are rated as first grade. It once deteriorated slightly but did not affect the color, aroma and taste of the brine. Those that have improved after treatment are classified as Level 2. The mixture of different types and grades of salt water is classified as level three. If the salt water has deteriorated and the color, aroma and taste are still bad after treatment, it is classified as Level 4. This brine should be discarded.