How long can kimchi be kept?

Kimchi is a kind of vegetable eating method that spread from Korea to my country. The common taste of kimchi is generally sweet and sour, and the method of making kimchi is very simple. It is different from our ordinary pickled vegetables. We usually pickle vegetables for a long time, but kimchi needs two or three days to be flavorful. It can pickle a variety of vegetables, so how long can kimchi be stored?

My mother taught me how to make it. I grew up with kimchi and have a special affection for it. Sometimes when I have a cold and have no appetite, I can eat two big bowls of fried kimchi. It is also good for eating directly, stewing fish, or stir-frying meat. It is especially appetizing.

Ingredients: a kimchi jar (I prepared a large 25-jin capacity), half a jar of purified water, 500 grams of salt, a handful of peppercorns, about 10 cloves of garlic, half a jin of strong liquor, a piece of ginger, kimchi: cabbage, white radish, carrot, red radish, green pepper, red pepper, long beans or other pickled vegetables

1. Wash the kimchi jar in advance and dry it. The vegetables to be pickled should also be processed and dried. Cut the radish into pieces, break the cabbage, peel the garlic, and wash the ginger without cutting it.

2. Put all the ingredients into the jar, add salt (usually 25 grams of salt for every 500 grams of water), pour in white wine, sprinkle peppercorns on it, cover it, and then fill the jar with water to seal it. It can be eaten after about 7 days.

Some people use boiled water to make kimchi, while others use purified water. Both are fine. As long as the water is not stained with oil, it will not go bad.

After kimchi has been kimchi for a long time, there will be a layer of white salt frost on it. This is not bad, just add some white wine to it, or it will be fine without adding any.

The water on the edge of the jar must not dry up, otherwise the jar will leak and the kimchi inside will be

Will break