First of all, you have to buy such a pickle jar, because if you have eaves on the side, you should add water here and cover it, so that the air will be blocked and the pickle will not go bad. Wash the jar first, then turn it upside down to dry the water. Generally, kimchi should not be stained with raw water.

1, pickle water: use half a jar of cold boiled water, add salt, of course, add more salt, just feel that the water is very salty, and if the salt is less, it will be sour and perishable, and then add about 1 2 of white wine and more than a dozen Chinese prickly ash.

2, kimchi: ginger, pepper (these two kinds can be soaked more, soaked for a long time before they taste, and the taste of kimchi water is good, and you can pick it up at any time to make seasoning when cooking) All kinds of radish, jar beans, green vegetables, ginger, bitter gourd, cabbage, green bamboo shoots, peppers, cabbage and so on can be soaked.

3, diving kimchi: generally refers to the kimchi soaked the day before, can be picked up the next day to eat, such as white radish skin, purple cabbage, etc., if the radish or green vegetable head can also be slightly cut thin and soaked.

Precautions:

1, the vegetables to be soaked are washed first and then put in the basket to control the water to dry before soaking.

2, it is best to prepare a pair of chopsticks.

3, kimchi water avoids oil.

4, if the aquatic white flowers, don't worry, not bad, you can knock them off, or stir them, just add some salt or white wine.

5. The water on the eaves should be changed once a week. It is best to clean it when changing, and be careful not to let raw water flow into the jar.

6. Pay attention to keep the water on the eaves half full. If there is less water, it should be added in time. Without pickles, it will spoil easily. That's all I can think of now. Please feel free to add any questions.