Hunan peasant jar dishes, you should not say kimchi. As you said, this kind of jar dish should be the raw material of grandma's house in Xiangxi, Hunan restaurant. There are two ways to do this, but the raw material is usually radish or vegetable leaves. Wash it first, then boil a pot of boiling water, put it down, scald it, take it out, then put it in a sealed jar and drain it. Remember to put a little vinegar in it and soak it all in water. In a few days, you can take it out, cut it, fry it with winter bamboo shoots, and add some pepper, which is full of flavor. Another kind, vegetables are washed and then dried in a ventilated place. You don't need to take them back at night. After drying the water, it will take about 1-2 days, and then take it back and shred it. The thinner the better. Then sprinkle some salt. Mix the salt well and put it in the jar. Remember, when you put it in the jar, it should be as tight as possible. Cover the jar and put the water on the edge of the jar. Remember to change the water often! Generally speaking, whether the jar is fragrant or not has a lot to do with your jar. If you cook too much, take it out and dry it in the sun every once in a while, it will be more fragrant!