1. Wash the long beans and dry the surface moisture thoroughly.

2. Add water to a clean, oil-free pot. Add 50 grams of salt to about 1500 ml of water.

3. Add a handful of Sichuan peppercorns, bring to a boil and continue cooking for 2 minutes. Let cool completely and use the water for soaking the beans.

4. Roll up the long beans and put them into the kimchi jar. Add the cooled pepper salt water to ensure that the beans are completely submerged.

5. After placing it, pour a small amount of strong liquor into the jar, cover the mouth of the jar, and fill the upper edge with water to seal it.

6. Put the bottle in a cool place.

7. In summer, it can be eaten after being stored for about 5-7 days. The longer the time, the stronger the sour taste. The used juice can be used again.