1. I have used a transparent glass jar for soaking vegetables in the past, but the effect is not good. It is easy to produce flowers and lose the taste. In the summer, it will breathe and contact the air accidentally. So this time I bought an earthen jar, which is specially used for it. Kimchi, pickled vegetables, is not easy to produce flowers, the most important thing is that the taste of kimchi is very good, and it tastes very crisp.
2. Wash the vegetables to be pickled in advance and drain the water. It is best to use dish soap to clean the remaining oil stains in the dish, so that the vegetables will not stick to the oil. Kimchi should not come into contact with any oil.
3. When soaking chili peppers, do not remove the whole pedicle of the chili pepper, but leave the roots so that the chili peppers will not soak in the middle of the kimchi.
4. The water must be boiled, and the water is determined according to the pickled vegetables. The boiled water is allowed to dry in a bowl and left to cool for later use.
5. The drained vegetables are put into the jar first, the larger vegetables are put first, and the salt is added on the top. Generally, a whole packet of salt should be added for the first kimchi. If there are more vegetables, add an appropriate amount, and then let it dry. Just pour in cold boiled water, close the lid and seal it well, pour water around the altar to prevent the things inside from contacting the air outside to ferment. The kimchi jars are best placed in a cool, humid place and not in contact with the sun.
Tips:The kimchi can be eaten for two days and one night. It will not be as crispy after too long, and it will be very sour. Kimchi is forbidden to come into contact with any oil. When picking kimchi, use the head of your chopsticks. Drain the water every time you add a new vegetable before putting it in.
