1. One jar, earthenware is the best, regardless of size.

2. Cool boiled water (you can use mountain spring water, pollution-free snow water, and pickled vegetables are especially crisp and delicious, hehe, but it's hard to find)

3. Salt, I don't recommend using low-sodium salt or other salt with added ingredients, that is, ordinary salt. Of course, you can buy kimchi salt. There is a reason why Sichuan kimchi tastes good, that is, the salt is different. Well salt produced in Zigong, Sichuan is a good salt for bubble vegetables. It doesn't matter if there is no salt.

4. Liquor, Sichuan people generally use Qu liquor, but it seems that liquor is all right.

5. A little spice, don't put a lot like stew, this pickle will taste strange, if you really like the flavor of spice, just feel free.

6. Rock sugar, some people also use brown sugar, which is casual.

7. A handful of celery, a handful of garlic seedlings (that is, green garlic, which is called garlic in some places), celery can't be celery, but ordinary white celery (rooted). Garlic seedlings are best with roots. Wash them, dry them in water, roll them into a small ball, and wash and cut carrots (red skin and white heart, not carrots) and dry them in water.

Practice:

Dissolve salt in water, pour it into 2/3 places in the jar, and then add spices, celery, garlic, radish, rock sugar and white wine. The dish is buckled at the jar mouth, and then the bowl is buckled along the jar rim (that is, the groove on the jar), and the inverted bowl is flooded along the jar rim, so as to be sealed and isolated from the outside air. It is safer and more thorough to ferment for a week. If you can't wait, grab some and eat it. I think it's a success without the raw taste of the dish.

As for the amount of salt, I really can't give the data. After the salt is dissolved in water, it tastes salty, but it's not too salty. Celery and garlic seedlings are mainly used to make kimchi aquatic and fragrant, not for eating. Don't worry about it if you soak it in it. You don't have to force it. Just throw some garlic in it. As for sugar, I guess it is to neutralize the sour taste of kimchi and enrich the taste, while rock sugar can also make kimchi crisp and refreshing. As for liquor, one is to prevent flowers from growing, and the other is to help fermentation. It is probably enough to put a bottle cap.

Precautions:

1. In the process of making kimchi, you should not touch oil or raw water, otherwise white flowers will be produced, which will affect the look and feel.

2. Put the jar in a cool and dark place.

3. If there are flowers, you can put a little more white wine and seal it for three or five days until it disappears slowly.

4. Every time you put a new dish in, you have to dry the water. After you put it in the jar, you must add salt according to the amount of the dish. You can also put some rock sugar or brown sugar. If you don't like it, you should be able to leave it.

5. Wash pickle water regularly