A jar of pickles

Wash the kimchi jar and let it dry, ensuring it is free of oil and water.

Prepare the vegetables to be soaked (carrots, celery, etc.), making sure the vegetables and ingredients are free of oil and water.

We have prepared cabbage, cowpeas, cucumbers, and the seasonings, ginger and chili.

Rinse the Sichuan pepper with boiling water to make Sichuan pepper water. After it cools, pour it into the pickling jar.

Put in in order, the auxiliary ingredient ginger slices, ginger should be used in large quantities

Auxiliary chili, the amount depends on your own taste.

Main Character — Cowpea

Cucumber

Cabbage... uh, it's stuck

Make a cut and split it into 4 pieces

...Add the cabbage. After all the main and auxiliary ingredients are added, pour in 2 liang of white wine and add an appropriate amount of salt (usually one-third of the amount used for pickling, aiming for more sourness and less saltiness).

Cover the gaiwan, pour an appropriate amount of water around the jar to seal it with water. It can be eaten after about 10 days of pickling.

PS: As long as there are vegetables in the jar, make sure there is water around the edge of the jar, and it's best to change the water daily.