How to make Sichuan pickles

Sichuan pickles are a dish that every household in Sichuan can make. The pickles are sour and delicious, and have many functions such as appetizing, refreshing, sobering up and removing greasiness. They can be made many times a year. However, when some people make pickles at home, they always feel that they are not as good as the pickles made by local people in Sichuan. In fact, this situation mostly occurs because people do not have a good grasp of the pickling method of Sichuan pickles. My hometown is in Sichuan. Now I write down my mother's pickling method for making pickles, and friends who like to eat pickles can learn to make it.

How to make Sichuan pickled cabbage

Ingredients for Sichuan pickles

Sichuan pickles use a lot of ingredients, including 150 grams each of radish, lettuce and cherry radish, 100 grams of carrots, 40 grams of red pepper, 100 grams of celery, 20 grams of ginger, and the condiments include one star anise, 20 grams of salt, 5 grams of pepper, and 2 grams each of cinnamon and fragrance.

Sichuan pickled cabbage pickling steps

1. Prepare a kimchi jar, wash it with clean water, and then dry it for later use.

2. Put the prepared salt, pepper, star anise, cinnamon, bay leaves and other seasonings into a large bowl, then pour boiling water into the large bowl, mix well, let it cool naturally, and let it cool for later use.

3. Wash all the radish, celery, red pepper, radish, carrots and other ingredients thoroughly, remove the moisture and set aside.

4. After draining the washed vegetables, use a knife to cut them into pieces of your choice. Put the cut vegetables in a kimchi jar and press them down with your hands.

5. After the kimchi is cooled, pour all the sauce into the kimchi jar, let the sauce cover the vegetables, then cover the kimchi jar with a lid and pour some water on the lid, and place it in a cool place. After about ten days, the Sichuan kimchi you made yourself can be taken out and eaten. However, during the kimchi making process, the water on the kimchi jar should always be there, and if it is less, add it in time.