The production of kimchi is very particular. The water needs to be pure water or boiled in cold water. It is best to choose a closed jar or a transparent jar, so that the color of kimchi can be clearly observed. It is best to choose a jar in the shape of a crock. Pickles can be made from cabbage, radish, pepper, etc. Vegetables you usually eat can be used as pickles. The spice of kimchi is very important. Spices can make kimchi taste more pure. The perfume can be fennel, pepper, cinnamon, essence, fennel, etc. The star anise is wrapped in a material bag and replaced once a month. The package needs to be boiled in water for about five minutes, and ginger slices and dried peppers should be soaked in water for about three days. Prove that there are small bubbles around the pepper in the seasoning water. The ingredients can be cut properly and can be larger. Beans can be directly put into seasoning water without cutting. Before putting the ingredients into the seasoning water, fully dry the ingredients and put them into the seasoning water to avoid raw water from entering the seasoning water. Adding salt, crystal sugar and Chinese liquor, and sealing for two days. When people find bubbles in kimchi when making it, they will feel worried. In fact, this is a normal phenomenon, so don't worry too much. Second, the preservation method of kimchi must be placed in a damp and cold place, and the mouth should be sealed. There is a special pickle jar in the south with a bowl on it. Water is poured around the bowl to prevent air from entering. The prepared kimchi should be put in a bag with a closed top, which is more convenient to carry. The longer kimchi is stored, the more sour it tastes. ? Pickle water is stored for a long time. The kimchi water in the south can be passed down from generation to generation, with pure taste and no deterioration. It is normal for kimchi water to become turbid during storage, as long as there is no odor and no white film. After the vegetables are put in, the kimchi water will start to precipitate, indicating that you should not eat it in the future.