How to pickle Sichuan pickled cabbage

Sichuan pickled cabbage is what the locals call Sichuan pickles. It is one of the most distinctive dishes in Sichuan. People who have been to Sichuan know that this dish is very common in Sichuan restaurants and is often provided free of charge to customers. Sichuan pickled cabbage tastes tempting, is appetizing and helps digestion, and can be eaten alone or as a side dish. Speaking of this, everyone must want to try Sichuan pickled cabbage, but it is too far to go to Sichuan, so you can't eat it. But it doesn't matter. After reading the following Sichuan pickling method, you can eat Sichuan pickled cabbage made by yourself no matter where you are.

How to pickle Sichuan pickled cabbage

Ingredients for Pickled Sichuan Pickled Cabbage

To pickle Sichuan sauerkraut, you need to prepare white wine, chili pepper, fennel, rock sugar, salt and a special jar for pickling vegetables. In addition, you can choose vegetables such as radish, beans, and radish.

How to pickle Sichuan pickled cabbage

1. Put cold water, a small amount of pepper and salt into the pot, then turn on the fire and bring the pot to a boil. Be careful not to let the amount of water in the pot exceed one-fifth of the pickle jar, and add a little more salt.

2. After the water in the pot cools down, pour it into the jar, add some liquor, and choose sorghum liquor, and then add peppers and ginger and other ingredients. These two dishes should always be kept in the jar. If you want to eat them, you need to add some more. Because their main function is to enhance the flavor.

3. After two to three days, check whether bubbles are formed around the peppers in the jar. If bubbles appear, it means the fermentation is successful. Leave it for about three more days and the soup for pickled cabbage will be ready.

4. After making the sauce for pickled cabbage, you can add vegetables to it according to your needs. Radish, cucumber and carrot are common vegetables for pickling Sichuan pickled cabbage. Radish can be cut into strips about five or six centimeters thick and can be eaten after pickling for about five days. Cucumber and carrot need a shorter pickling time, only two or two days. Just don't add water every time you put in the vegetables, otherwise the pickled cabbage soup will easily deteriorate.