The right choice of vegetables:

1. Vegetables should be fresh because rotten vegetables become easily fermented, particularly the green kinds.
2. They should be chosen seasonally in order to be young with soft fibers, and thus having a special flavor.
3. Green vegetables should be bright in color, and the stems should be easy to break. In cabbages, choose the one which is full of wide leaves; in cauliflowers, choose the one that is white and big; in kidney beans, choose the medium-sized with bright color and soft fiber; in peas, choose the pod which is full of medium-sized peas.

Tubers and roots must be free from damage

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