Materials: 1. A jar, earthenware is best, the size does not matter. 2. Cool boiled water (if you are more particular, you can use mountain spring water, pollution-free snow water, the kimchi will be particularly crispy and delicious, haha, but it is difficult to find) 3. Salt, I do not recommend using low-sodium salt Or other salts with added ingredients, just ordinary salt. Of course, you can buy pickle salt. There is a reason why Sichuan pickles are delicious. The salt is different. The well salt produced in Zigong, Sichuan is a good salt for pickles. There is no salt for pickles. It doesn't matter. 4. Liquor, Sichuan people generally use Qujiu, but it seems that any white wine is fine. 5. Use a little spice, don’t put too much like stew, otherwise the kimchi will taste very strange. If you really like the taste of spices, feel free to use it. 6. Rock sugar, some people also use brown sugar, it doesn’t matter. 7. A small handful of celery and a small handful of garlic sprouts (green garlic, called garlic in some places). The celery cannot be celery, just ordinary white celery (roots removed). The garlic sprouts are best with roots attached and washed. Dry the water, roll the celery and garlic sprouts into a small ball, wash and cut the carrots (the kind with red skin and white heart, not carrots) into pieces, and also dry the water. Method: Dissolve salt in water, pour 2/3 of it into the jar, then add spices, celery, garlic sprouts, radish, rock sugar, and white wine. Fasten the saucer at the mouth of the altar, and then fasten the bowl with the rim of the altar (the groove on the jar). Water is poured into the rim of the altar to cover the inverted bowl, thus sealing it and isolating it from the outside air. Fermentation for a week is safer and more thorough. If you can't wait, pick up some and eat it. If you feel that there is no raw taste of the vegetables, it will be considered a success. As for the amount of salt, I really can't give you any data. I tasted the salt after it was dissolved in water, and it felt salty, but not so much that it tasted salty. Celery and garlic sprouts are mainly used to make the kimchi water fragrant. They are not used for eating. Soak it in it and don't worry about it. If you don't have it, don't force it. You can just throw a few garlic in it. As for the sugar, I guess it is to neutralize the sourness of the kimchi and enrich the taste, while rock sugar can also make the kimchi crispy. As for liquor, firstly, it prevents flowers from blooming, and secondly, it helps fermentation. A bottle cap is probably enough. Notes: 1. During the process of making kimchi, do not use oil or raw water, otherwise white flowers will appear, which will affect the appearance and taste. 2. Place the jar in a cool and dark place. 3. If there are flowers, you can put a little more white wine and seal them for three to five days until they slowly disappear. 4. Every time you put new vegetables in, the water must be dried. After putting them in the jar, be sure to add salt according to the amount of vegetables. You can also add some rock sugar or brown sugar. If you don’t like it, you can probably leave it out. 5. Buy kimchi water regularly