Method:

1. Wash the kimchi jar and dry it for later use

2. Pour cold boiled water into the jar (about half of the jar), and then Mix the juice from the wild pepper bottle

3. Mix salt, white sugar, white wine, MSG (chicken essence, mushroom essence), aniseed, ginger (peeled and sliced), and Sichuan peppercorns (more than 10 pieces) Wait until the appropriate amount is put into the jar. If you like it spicy, add wild sansho pepper.

4. Use clean chopsticks to mix thoroughly, add the vegetables to be soaked, cover and seal with water. Generally, it can be eaten after 8 hours. After a long time, it becomes sour kimchi, which can be used for stir-frying and making pickled fish.