Authentic Sichuan kimchi needs a jar, and then salt water for kimchi. There are two ways 1 to start with raw water, and 1/3 jars are enough, and salt, dried pepper, pepper, ginger, grain liquor and sesame sugar (similar to maltose, are made by the people. If not, just put some rock sugar), stir and stir. Then after 3-5 days, you can put the things you want to soak in and eat them in 3-5 days. What needs to be explained here is that after starting with raw water, you can put the cleaned things directly when soaking things, and you don't need to prepare special chopsticks, as long as the chopsticks are not stained with oil. (Add some white wine every once in a while) 2. Start with boiled water, that is, boil boiled water first, and put salt when you burn it. Similarly, 1/3 jar is enough. After cooling, put dry pepper, pepper, ginger, grain white wine and sesame sugar, and after 3-5 days, you can soak things. It should be noted that everything put in this way must be dried every time, and special chopsticks need to be prepared. Of course, chopsticks can't be stained with oil. You can decide these two ways according to your preference. Finally, there is a hint. If you know someone who has kimchi water for a long time, you can get some back and put it in your jar, so that you can put things in it immediately after you get the salt water. Salt water 1/3 is enough. After a long time, your salt water will gradually increase. In this way, you can often eat kimchi, because many vegetables can be used to make kimchi, such as cabbage, all kinds of radishes, lettuce heads, cowpeas, eggplant, all kinds of fresh peppers, water bamboo, jiao heads, pickled mustard tuber heads, bamboo shoots and shells (specially for pickled fish) and so on.