If the construction of the vegetable pool is for small-scale production of ceramic jars, the process is similar to making traditional kimchi. However, for large-scale production, it's typically used for making pickled vegetables in bulk. The size of the vegetable pool can be customized based on the volume of produce, usually measuring around 3 meters in length, 3 meters in width, and 4 meters in depth. One batch can process up to 20 tons of beans at a time. The walls of the pool should all be lined with white tiles, and the rim should be built about 50 cm above ground level to prevent dirt or debris from entering the pool.
Step by step, the process begins by placing the beans into the pool. First, the beans are bundled into small portions, each weighing between 1 to 2 kilograms. For every 100 kilograms of beans, add 8 kilograms of salt, 400 grams of potassium sorbate or sodium benzoate, and 800 grams of alum. As you layer the beans into the pool, spread a layer of beans, then sprinkle the seasonings evenly. Each layer should be approximately 20 to 30 cm thick. Be careful not to step on the beans directly during this process, as it could damage them.
Next, install a ventilation tube. Place a vent at the corners and the center of the pool, running it vertically from the bottom to the top. This helps remove harmful gases and prevents the pool from turning or spoiling. Then, place pressure stones. After filling the pool according to the above method, stop adding more beans when you're about 1 meter below the rim. Sprinkle the remaining seasonings on top. Lay down bamboo strips both horizontally and vertically on the surface, then cover them with a layer of washed stones. This prevents the beans from floating to the surface.
Watering is crucial. Use deep well water if available, otherwise spring or tap water can be used. Avoid using water from ponds or rivers, as it may introduce bacteria that could affect the quality of the fermented beans. Once filled, cover the pool with a layer of polyethylene film, and then place a light-proof material like a burlap sack over it to keep out sunlight.
In the later stages, depending on the temperature, fermentation takes about 7 to 8 days in warm weather and 10 to 15 days in cooler conditions. Once ready, the pickled beans can be sold in batches or packed into small bags for retail. If they are not sold immediately, they can remain in the vegetable pool for extended periods, but regular inspections are necessary. If any signs of spoilage, such as an unusual odor or color change, appear, the old brine should be removed and the beans reprocessed. Always maintain a cool, well-ventilated environment for the pool, and ensure the surface remains shaded to preserve quality.
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