1. If the kimchi soup is dark, turbid, sticky (similar to porridge soup), and sour, it means that the kimchi has rotted and cannot be eaten anymore. It is recommended to pour it out and soak it again.

2. If the kimchi soup is still clear, but there is a layer of "white foam" or "white film" on it, when there is white foam, follow the following steps: add salt to the boiling water, boil and cool. Pour into the pickle jar and rinse the foam or film; or use a clean spoon without oil and water to remove the white foam or white film on the surface; raw flowers can be removed by adding red-skinned white-heart radish, pepper leaves or ginger. Sliced ??ginger works best. Stir with water and oil-free chopsticks.

3. Add a little white wine and it will be fine in two days.

4. Add perilla, a can of kimchi, and one or two perilla is enough.

5. It is recommended to wash the pickles before use.

6. When eating kimchi, remember to use water-free and oil-free chopsticks.

7. Adding some celery when pickling can also effectively prevent flowering.