1. Appropriate amount of rice and water, appropriate amount of old sour soup.

2. When making rice, wash the rice and put it in a pot, add more water and bring it to a boil. Pour out the clear rice soup on the upper layer 2 to 3 minutes after boiling, and keep the rice and water below to continue. It can be cooked into porridge or rice.

3. After the clear rice soup cools down, pour it into the prepared kimchi jar, then add a small amount of old sour soup as a starter, cover the jar and add water to seal it. It will ferment for 2 to 3 days in hot weather. The white sour soup needs a longer fermentation time when the weather is cold.

4. The fermented white sour soup can be used at any time. If you feel that the white sour soup is insufficient, add new clear rice soup. After adding it, it can be used again after 24 hours of fermentation.