Generally, when you make kimchi, you use cold boiled water. Although every time you fish the vegetables, you have to wash your hands and dry, can not bring in a little raw water, but after soaking for a period of time, the water will rise some white foam.

Later, I tried to use tap water directly and got good results.

Directly with tap water pickles, you can add vegetables at any time, each time you add vegetables do not have to wait for the vegetables to dry, washed can be put in the vegetables, vegetables are not easy to bad, but also rarely foam, I guess, is not because the tap water contains fluorine?

Practice:

It is best to use a glass altar, easy to observe, is along the mouth with a sink of the kind.

1, long bean curd first pick, pick off the old, there are bug eyes, the rest of the bean curd washed and water control.

2, fill half of the altar water, slowly add salt and stir until it becomes saturated with salt water, then add sugar, honey, white wine, peppercorns, star anise, ginger slices, stirring well and then add the bean curd.

3, find a small stone to press on it, the first day the salt water can only soak to half of the beans, after a day or two the water will slowly come up, until submerged beans.

4, by the way, add some red pepper, made of pickled pepper. The mouth of the altar to add water closed.

5, about ten days later, soaked into salty bean curd.