Materials and tools of Sichuan pickles: fresh vegetables, clear water, salt, star anise, kaempferia kaempferia, pepper, dried pepper, crystal sugar, high-grade liquor, pots and sealed cans.

The most addictive and tasteless Sichuan cuisine-Sichuan pickle (pickle water method) is as follows: add water and salt to a clean and oil-free pot to make pickle water, heat it to dissolve the salt, and then cool it;

Adding star anise (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and high-alcohol liquor into brine;

Pour the cooled brine into a pickle jar or a sealed jar, and the amount of water should be 2/3 of the pickle jar;

Adding washed and dried fresh vegetables and soaking in salt water;

Cover the pickle jar and put it in a cool and ventilated place. 1-2 days later, kimchi can be eaten. The longer the soaking time, the more sour it will become because of fermentation.