There is no soy sauce when cooking pickles, but pickles, not pickles; The supermarket has special pickle salt, and kimchi needs a pickle jar, not just looking for a bottle.

The brewing method is as follows:

1, after washing pickled vegetable soup and fresh pepper, control the moisture;

2. In a clean oil-free bowl, add tap water (mineral water can be used for ordering, but the same mineral water must be used for replenishing water later), add salt and stir with chopsticks until the salt is completely dissolved, and then pour it into the pickle jar;

3. Pour the pepper into the pickle jar, and the water is nothing but pepper. If the water is not enough, it can be added to the second step.

4. Put a few star anises, dried peppers, a proper amount of rock sugar in the jar, and finally pour in one or two white wines (white wines can make kimchi brittle and will not bloom, which is the white thing you said).

5, the daily maintenance of kimchi, do not let the oil come into contact with the kimchi altar, always order white wine, do not soak with ginger and garlic so that kimchi will be soft. If you think kimchi is salty, you can add some radishes to adjust it.

6. After a long time, there will be more and more kimchi water. You can buy another jar and put the extra water in it to soak ginger. Don't soak ginger in wine, it will turn black. In the future, you can soak ginger in this jar this year and pepper next year, but don't soak the two together; In addition, garlic should be soaked separately, because it will confuse the water, so the kimchi water soaked with garlic can only be used once.