Authentic Sichuan pickled sauerkraut recipe

Sichuan, China is a great place with many delicious foods. Not only is kimchi famous there, but pickled sauerkraut is also excellent. It tastes sour and refreshing, with a light spicy taste. It can be eaten directly, or made into sauerkraut fish or boiled pork slices for human consumption. So how should Sichuan pickled sauerkraut be made? I will share with you four authentic pickled sauerkraut methods in a while.

Authentic Sichuan pickled sauerkraut recipe

Sichuan pickled sauerkraut ingredients

When making Sichuan pickled sauerkraut, you should prepare an appropriate amount of fresh mustard greens and an appropriate amount of chili peppers, some peppercorns, ginger, and garlic, and finally prepare enough water and salt.

Steps for making Sichuan pickled sauerkraut

1. Wash the fresh mustard greens with clean water, remove the moisture, and then dry them in the sun. After the mustard greens are slightly dry, put them away for later use.

2. Wash the prepared chili peppers, ginger and garlic and set aside. Then add the Sichuan peppercorns into the pot, add water and salt, bring to a boil, cool down and set aside.

3. Pour the cooled pepper and salt water into the jar for pickled cabbage, then add the chili peppers, garlic and ginger, and finally put the dried mustard greens into the jar. Press down hard so that the salt water covers the mustard greens.

4. Place a heavy object on the mustard greens, then seal the jar for pickles. Pour clean water on the edge of the jar and pickle it in a cool place. After 20 days, the mustard greens inside will change color and fermentation will be completed. When you open it, you can smell a strong sour smell.

5. After pickling the sauerkraut, you can take it out and eat it anytime you want, but be sure to use clean, oil-free chopsticks when taking it out, otherwise bacteria will be introduced and the sauerkraut will deteriorate.