Carrots can be pickled sour. The method is as follows: 1. Ingredients: 1 white radish, 1 carrot, 1 carrot, 1 green radish, 1 water radish, half a cabbage, and 2 pak choi. , 1 handful of cowpeas, 1 hot pepper, 4 red hot peppers, 1 piece of ginger, 1 section of lotus root, 1 piece of rock sugar, 3 slices of ginger, 2 star anise, 1 pinch of pepper, 1 piece of cinnamon, and half a bottle of pickle water , 3 bay leaves, 50 grams of coarse salt, 50 grams of white wine, 3 liters of water 2. Method 1. Wash all the vegetables and put them in a basket to dry. Then cut it into strips or pieces and let it dry for half a day. 2. Wash the kimchi jar thoroughly, dry it and pour in a little high-strength white wine. Shake the bottle to make the wine evenly wash the inner wall of the kimchi jar with a height of 20cm. Then pour out the wine and turn the jar upside down. Reserve 3. Pour 3L of water into an oil-free pot, add 1 pinch of peppercorns, 2 star anise, 1 piece of cinnamon, a few bay leaves, 1 piece of rock sugar, and a few pieces of ginger (peeled) and continue to boil. Cook for 5 minutes, let cool completely, pour into a kimchi jar, then pour in half a bottle of wild sansho pepper with juice and sorghum wine. Finally add the dried vegetables. All the vegetables should be soaked in the pickle juice. 4. After fastening the lid, pour water into the sink to seal the jar. Store in a cool and ventilated place and keep the water in the sink from drying out. The cabbage will be ready to eat after 1 day and will taste best within 2-3 days. The radish will also taste good after 3 days, and the radish tastes best within 5-7 days. After 7 days, the radish will be very sour.