Vegetables should be carefully selected and drained. Before we put the vegetables into the jar, it is best to wash the vegetables one day in advance and dry them in the sun. Because if you don't drain the water from the vegetables, the plant cells of the vegetables will lose water due to a large amount of salt during the pickling process, which will cause a large amount of water to overflow in the pickling container, affecting the flavor of the pickles. In addition, it is best to use "infused water" for pickling kimchi. If you want to use cooked water, you can use cold boiled water and add some seasonings, such as Sichuan peppercorns and old ginger.

Choose a good jar. If you want to pickle sweet and sour pickles, we must choose a good jar. If the jar is leaky, the kimchi will not only not be crispy, but also have a strange smell.