In order to enhance the brittleness of kimchi, a small amount of calcium salt can be added when preparing the brine, such as calcium chloride (CaCL2) at a ratio of 0.05%, and others such as calcium carbonate, calcium sulfate and calcium phosphate can be used. If quicklime is used, it can be prepared into a solution at a ratio of 0.2-0.3% to soak the raw materials first, soak it for a short time, take it out for cleaning, and then soak it in salt water, which can also effectively increase its brittleness.