Four bowls of water and a bag of salt. The specific methods of Sichuan kimchi are as follows:

Ingredients: carrot according to demand, tender ginger according to demand, garlic bolt100g, pepper 300g.

Accessories: half a bottle of high-alcohol liquor, 50g of rock sugar, 30g of salt 1 bag and pepper.

Step 1: Wash the tender ginger, break it into small pieces to facilitate the taste, or break it into large pieces. Wash the millet pepper and peel off about 30 pieces of garlic. Just wash these ingredients without draining water.

Step 2: Cut off the head of millet pepper with scissors, and pick up the rotten and broken peppers and don't soak them.

Step 3: Prepare an altar, spirit Erguotou liquor and a pack of salt. Make sure that the jar never sticks to oil.

Step 4: The jar is cleaned, and four bowls of water are added, and half of a pack of salt is put first.

Step 5: Then add the processed millet pepper.

Step 6: Pour in garlic and soak it together.

Step 7: It's the tender ginger's turn to pour it in.

Step 8: Add carrots and garlic bolts.

Step 9: Wash the pepper.

Step 10: Then add the remaining half of the salt.

Step 11: Pour the white wine, because I poured almost a third of the raw water.

Step 12: Put more than a dozen crystal sugar, then add 150g salt, pour a little white wine, cover and put it in the shade.

Step 13: Cover the altar rock with water to isolate the air. If the weather is warmer, you can eat it in half a month, and it will take a month if it is cold.