It's best to keep your pickles in a cooler place so they last longer. Pour a spoonful of white wine in after pouring the water, the white wine can make the kimchi keep longer, also can make sure the kimchi will not be bad when pickling.

Put the lid on the jar, pour some more white water around the lid, and seal it up completely, blocking the chance of contact with the air. This way the kimchi won't spoil so easily.

Expanded Information:

In the making of kimchi, soak in it with the salt must be the right amount of salt, the salt not only can help kimchi seasoning, put in the right salt, but also able to have the The efficacy of antiseptic. If it is summer, usually salt to put a little more. If you're making kimchi in the spring or fall, you should put in a little less.

When making kimchi in winter, it is even more important to put in less salt. In order to prevent the kimchi altar, put some peeled garlic on the surface of the brine, which has a good sterilization effect. In addition in the production of kimchi, to choose mo pest more fresh vegetables, which can prevent microbial invasion.