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 pool can be adjusted based on the volume of produce, usually measuring around 3 meters in length, 3 meters in width, and 4 meters in depth. Each batch can accommodate up to 20 tons of beans at once. The walls of the pool should be lined with white tiles, and the rim should be raised about 50 cm above ground level to prevent dirt or debris from entering the pool.
When preparing the pool for brewing, first lay down a layer of beans, then sprinkle salt and other preservatives. Each layer should be approximately 20 to 30 cm thick. It's important not to step on the beans during this process. The ingredients—such as 8 kg of salt per 100 kg of beans, 400 grams of potassium sorbate or sodium benzoate, and 800 grams of alum—should be evenly distributed between layers.
Next, install ventilation tubes at the corners and center of the pool, extending from the bottom to the top. This helps remove harmful gases and prevents the fermentation process from going bad. After filling the pool, place pressure stones on top to keep the beans submerged. A long bamboo strip is laid horizontally and vertically across the surface, followed by a layer of washed stones to prevent the beans from floating.
Water used for irrigation should ideally come from a deep well. If well water is unavailable, spring or tap water can be used instead. Avoid using pond or river water, as it may contain bacteria that could spoil the final product. Once filled, cover the pool with a layer of polyethylene film and then add a light-proof covering like a burlap sack to protect the contents from sunlight.
During the fermentation period, the time required depends on the temperature: 7–8 days in warm weather and 10–15 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 pool for extended periods, but regular checks are necessary. If signs of spoilage, such as an off smell or discoloration, appear, the old brine should be removed and the beans reprocessed. Always ensure the pool remains cool, well-ventilated, and shaded to maintain quality.
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