Hunan peasant jar dishes, you should not be talking about kimchi. As you said, this kind of jar dish should be the raw material of Xiangxi Waipo in Hunan restaurant. There are two ways to do this, but the raw material is usually the leaves of radish or vegetables. First, wash it, then boil a pot of boiling water, put it down, scald it, fish it out, then put it in a sealed jar, drain it, remember to put a little vinegar in it, and soak it all in water. After a few days, you can take it out and cut it, stir-fry it, stir-fry it with winter bamboo shoots, and add some peppers, which is full of flavor. There is also a kind of dish, which is washed and then dried in a ventilated place. You don't need to take it back at night. Wait until the water is dried, about 1-2 days, then take it back and cut it into shreds. The finer it is, the better. Then sprinkle some salt. Mix the salt well and put it in the jar. Remember, when you put it in the jar, make it as tight as possible. Cover the jar and put water on the edge of the jar. Remember to change the water often! Generally speaking, whether the jar dish is fragrant or not has a lot to do with your jar. If you cook a lot, take it out every once in a while and put it in the sun to dry, it will be more fragrant!