How to pickle Sichuan pickles How to pickle Sichuan pickles at home

Sichuan pickles are very famous all over the country. They are sour and delicious. Many people want to make them at home after eating them. But how should Sichuan pickles be pickled? In fact, its pickling method is not difficult. I will write down the home pickling method of Sichuan pickles and share it with you. Friends who like to eat pickles can learn it after reading it.

Homemade Sichuan pickled cabbage recipe

Ingredients for Sichuan pickled vegetables

Usually, when making Sichuan pickles at home, you need to prepare 250 grams of white radish and carrots, 100 grams of cucumber, 2 grams of chili peppers, and a piece of ginger. In addition, you need to prepare appropriate amounts of aniseed, peppercorns, cooking wine, table salt, sugar and other seasonings.

Sichuan pickled cabbage pickling steps

1. Wash the prepared white radish and carrots with clean water, cut into strips, wash the cucumber and cut into cubes, wash the chili pepper and remove water, peel the ginger and cut into slices for later use.

2. Put the chopped radish, carrots and cucumber together, add salt and marinate. After 20 hours, pour out the brine. Marinate the chili peppers with salt as well. After four or five hours, pour out the brine. Finally, wrap the Sichuan pepper, aniseed, ginger, etc. together with gauze to make a spice bag.

3. Put the pre-pickled vegetables into a clean pickle jar in layers, with a layer of chili peppers and ginger in between. Seal the sachet in the center of the jar, press all the vegetables tightly, add appropriate amount of clean water, seal the jar, cover it with a lid and add some clean water on the outside. After seven to ten days, the pickles will be ready and can be taken out and eaten.

4. The kimchi soup of Sichuan kimchi can be used repeatedly, but each time new ingredients are added, it cannot contain water or oil to avoid the kimchi soup from spoiling.