Remove the pickle jar from the fire and leave it for 5 days. If it is pickled with Chinese cabbage, it should be pickled for about 2 1 day, otherwise too much nitrite will damage your health. And if it's radish and kimchi, you can eat it after three days to a week. If the temperature is high, it may take half a day.

Brewing method

Pickled kimchi should not be preserved for more than half a month, because nitrite will be produced in it after more than half a month. If you eat kimchi in a big jar, you can finish it in about three or four days. In fact, when pickling pickles, you can add Chinese cabbage, carrots, white radishes and some lettuce to pickle.

Laotan pickle refers to an old jar with a long history and a big year, and then it can be made into Laotan pickle in about 20 days by adding Chinese cabbage, Chinese cabbage and other raw materials, and adding seasonings such as vinegar, salt and millet pepper. This kind of pickle will taste better, because most of these old jars have been soaked many times, so the taste will be better, and some flavor may be mixed into the pickle on the inner wall of the jar.