2. Boil the clean water, add a proper amount of salt (about 80g salt per kloc-0/kg water) and set aside.

3. Pot water: Use the "mother water" from the previous pickle jar, or you can ask some friends who already have pickle jars at home, and put them in fresh jar water, which will have a better taste and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water.

4. Add seasoning, pepper, fennel, white wine and jar water to make it.

5. Marinate the prepared vegetables in the jar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the jar mouth, so it is advisable to submerge the vegetables with salt water. Pour cold water into the sink around the altar mouth, buckle the bowl and put it in the shade.

6. Keep the kimchi in a cool place, and keep water in the jar mouth to ensure that no air and bacteria enter the jar. If flowers are found in the altar, add a little white wine.