Tangy and appetizing — Sichuan pickles

Prepare the ingredients.

First, shake the jar with white liquor to disinfect it, then fill it with tap water (fill according to the size of the container, what I wrote above is just a basic proportion). Mine is pink because it previously soaked Xinlimei radish.

Add all the seasonings.

Clean the vegetables thoroughly and cut them into chunks or slices, either is fine. If you know decorative cutting, you can cut them into flower shapes for a more attractive appearance.

Put the kimchi into a container, making sure the water just covers the kimchi, and sprinkle a layer of salt over each layer.

Cover with a lid, add some water, seal, and place in a cool, dark place.

You can eat it after marinating for 5-7 days, and after that, every 2 days is enough.