What is the method of pickling Sichuan pickles?

When I was a kid, I loved eating homemade kimchi. I wanted to eat it even when I grew up, but I rarely had the chance to eat it. Do you want to eat it too? Make it yourself. The method is very simple. Now I will tell you how to make Sichuan kimchi.

Once you have learned the law, you must take action, don’t miss it.

How to make Sichuan pickled cabbage

Materials Needed:

Vegetables (such as white radish, red radish, Chinese cabbage, ginger, mustard greens, etc.), salt, pepper

Red pepper, ginger slices, wine, vinegar, vegetables

Sichuan pickled cabbage pickling steps:

1. Boil enough water in a pot, then put it in a large container. After it cools down, pour it into the jar, then add an appropriate amount of salt, not too much.

2. Put the ingredients prepared above into the jar (add about 150-200 grams of ginger slices, 5 grams of peppercorns, 200 grams of red peppers, 200 grams of rice wine or shochu, and 5 teaspoons of vinegar to every 4000-5000 grams of salt water.

3. Cut the washed vegetables into shapes of your choice, some into strips, some into cubes, and then let them dry before putting them into the jar. Then cover the inner mouth of the jar with plastic wrap and seal it with cloth. Finally, add cold boiled water around the sink at the mouth of the jar.

4. Always observe the condition of the jar and add cold water to the edge of the jar. It is best to use rice washing water. In short, it cannot be dried out, otherwise the food will not taste good.

5. Now begins the long waiting period. Generally, it can be taken out and eaten in about 10 days. Of course, the longer the pickled vegetables are soaked, the more delicious they will taste.

1. The fresher the vegetables you buy, the better the pickling effect will be.

2. After putting the seasoning into the jar, shake it evenly. When adding seasoning, be moderate and do not add too much at once. Pay attention to hygiene and keep it clean, after all, it is your own food.

3. After sealing the jar, place it in a cool place. Do not open the jar before eating it. Otherwise, the wind will enter and affect the pickling effect, and even cause mold.

4. Pay attention to the order of adding seasonings and don't mix them up.

5. Good kimchi depends on whether you put your heart into it. Be patient and you will taste different flavors.