It can be eaten in about 5-6 days in spring and autumn, 3-4 days in summer and 8- 10 days in winter. Sichuan kimchi practice is as follows;

Ingredients: white radish 1 piece, carrot 1 piece, tender ginger 1 piece, and beans 1 piece.

Accessories: appropriate amount of liquor, salt, pepper and star anise.

Step 1: Spare raw materials.

Step 2: Add a proper amount of cold water, 20-30 pieces of pepper and 2 pieces of star anise into the pot.

Step 3: After boiling, let it cool.

Step 4: Wash the beans, fold them into long sections, and dry the water on the surface.

Step 5: Cut other materials into strips or blocks and dry the water on the surface.

Step 6: blanch the pickle jar with boiling water, dry it (there must be no raw water), and add the dried vegetables to the jar.

Step 7: Prepare a bag of salt for later use.

Step 8: Add salt, a little more than usual when cooking.

Step 9: A bottle of high-alcohol liquor.

Step 10: Add 50 grams of white wine. When vegetables are put into the jar, they must be completely submerged in water, then the bottle mouth is sealed with cold boiled water and placed in a cool and ventilated place to keep enough water in the sink all the time.

Step 11: After 2 days, observe whether there are tiny bubbles. If there are, it means that the fermentation is normal. After the vegetables change color, they can be eaten for a few days.