How to make authentic Sichuan pickles

Sichuan pickles are very famous and have an attractive taste. They are sour and spicy. Many people like to eat them and usually want to pickle them at home. But how should Sichuan pickles be pickled? If you want to know, you can read my detailed introduction to the authentic Sichuan pickle pickling method below.

How to make authentic Sichuan pickles

1. Sichuan pickle jar is very important

If you want to make the most authentic Sichuan pickles, the jar is very important. You should choose a special pickle jar that can be sealed. After choosing a jar, go home and soak it in 5% salt water first, then pour in white wine to sterilize it, then wash it with clean water, and then dry it all. This way, the pickles will not grow white flowers.

2. Preparation of Sichuan pickled cabbage soup

If you want to make delicious Sichuan kimchi, the preparation of kimchi soup is very important. Usually, you need to put water and salt in a ratio of 1000 to 50 into a pot and boil it. After cooling, pour it into a jar, add ginger, sorghum wine, young ginger, small peppers, aniseed, garlic, rock sugar, etc., mix well and seal it. After three days, check whether there are bubbles. If bubbles are produced, it means that the kimchi juice has fermented and it can be used normally after another three days.

3. How to make Sichuan pickles

After preparing the kimchi soup, it is time to make kimchi. You can pickle any vegetables you want, such as cabbage, beans, Chinese cabbage, and radish. After cleaning them and removing the water, put them directly into the kimchi soup and seal them for pickling. When adding different vegetables, you need to add an appropriate amount of table salt. Different vegetables have different pickling times. Cabbage with Chinese cabbage stalks can be eaten in one day, while onions and carrots need to be pickled for four to five days. Ginger and Jerusalem artichokes need to be pickled for more than ten days to be tasty.