I am an out-and-out Sichuanese. It's very simple. Buy a jar and wash it first, then use cold water (that is, tap water), or put it in the jar after cooling it with boiling water (it's very important that the pot with boiling water can't have oil). How much salt you put depends on how much water you have, which is more than cooking salt. Then don't worry about buying an extra catty of the hottest pepper. Then when the ginger gets old, it doesn't matter if you put a little more, and so does the pepper. That would be easier. I usually soak white radish, mustard, ginger, coach, Dahongpao pepper and Jiang Dou (if tender, it won't be crisp when you get old). . . . . . Many dishes can be soaked and eaten. Generally, flowers will not grow in the jar in winter, and it will be fine in summer as long as it is stirred every day. It is also important to have tank water outside the tank cover. Water will enter the air without a jar, and kimchi will stink when it enters the air. Moreover, it must be noted that there is no oil. The dish soaked in salt water just now is not very fragrant, and it is not a day or two. Time. Although I can't say it well, they all like my kimchi. As long as you do as I say, there will be no problem. Finally, I wish you success.