Cool the salted water and put it into a jar. It looks like half a jar. Wash and dry the vegetables you want to pickle (radish, pepper, beans

corns, ginger, garlic, etc., radish is the best pickling water) and dry them for half a day, then put them in the kimchi jar, about 10 It will be ready to eat in about a day

. Add a little salt each time you add vegetables. Remember not to let raw water enter the jar, and the pickling water should cover the vegetables. The edge of the altar should be sealed with water to prevent air from entering.

Additional points: The water on the edge of the altar should be changed frequently to prevent debris from getting in. Remember to add water frequently, too. The last kimchi jar was broken

It was because water was not added to it in time.

The water in the mature kimchi jar is the "Hunan sauerkraut water".