The content of nitrite in pickles is not high in the first two days of pickling, and it only reaches the peak on the 4th-8th day, then starts to decrease on the 9th day, and basically disappears on the 20th day, so it is best to eat pickled vegetables within two days or one month later. Sichuan pickle adopts natural fermentation technology. The quality of pickle depends on three links: pickle jar, sour water and seasoning. The sealing performance of the pickle jar is better, so that all kinds of germs in the jar will suffocate to death. The sour water of Sichuan cuisine is generally well water or spring water with more minerals, containing high-quality salt. Pickle seasoning is pure natural, generally as many as a dozen varieties, including pepper, pepper, ginger, garlic and so on.