Where is the fermenter most used?

Fermentation tanks are most used in Sichuan. Sichuanese never leave the pickle jar. To make kimchi, a special pickle jar must be used, and the edge of the jar should be sealed with water. Ginger, garlic, pepper, pepper, salt and other seasonings should be used, and white radish, cabbage, beans, garlic sprouts and lettuce peel should be used as the main materials. You can eat it in a few days. It's fresh, tender, crisp and pleasant, and it's good with wine.