According to my experience, the temperature of the storage environment has a great influence. If the composition is appropriate, the higher the temperature and the longer the time, the faster and heavier the acid will be. At this time, add some sugar and some new dishes at the same time, and the sour taste can be corrected. If there is a slight odor or white flowers, there is a mixed bacterial infection. Pay special attention to adding liquor in time to correct and kill miscellaneous bacteria. Reduce the storage temperature. If it is too sweet, let it ferment and turn sour for a few more days. If the taste is weak, add white wine and sugar at the same time to make it ferment. Now the family has a small population, so it is suggested to use a smaller container, not necessarily a pickle jar. Just choose a wide-mouth glass bottle with a screw cap, which is economical and practical. If you eat it regularly, you should keep it at room temperature (rapid fermentation). If you don't eat it often, seal it and put it in the freezer, which can be kept for several months. Put a few lilacs, it will have a good fragrance. You can have a try.

If it goes bad, pour it out and pickle it. If not, pour some white wine.