1. Wash the bought kimchi jars and let them dry, taking care not to get oil and raw water on them.
2. Wash the ingredients and air dry.
3. Cut the ingredients into appropriate sizes. It is recommended that they are not too small, as it will be difficult to fish out.
4. Put all the ingredients in the jar.
5. Add salt, white wine, and cool boiled water.
6. Add an appropriate amount of white wine.
7. Add water to the mouth of the altar to seal the kimchi altar, and you can eat it after 20 days! Also, if you like to be sour, add less salt and marinate for a longer time. If you like salty ones, add more salt to shorten the marinating time. Personally recommend less salt and delicious.
8. In the process of waiting, the jar will bubble up every day, it's fermenting, it doesn't matter. If it doesn't bubbling, maybe the jar is leaking, so check it. Note that kimchi should not be dipped in oil and will cause white hairs. When you see white hairs, you can add some white wine to alleviate them.
