How to make Sichuan pickled cabbage

Everyone likes Sichuan cuisine. Sichuan people like spicy food. Now let’s learn how to make Sichuan pickled cabbage.

How to make Sichuan pickled cabbage

1. Cabbage is the main ingredient of Sichuan pickled cabbage

2. How to make Sichuan pickled cabbage 1) We need to clean the pickle jar in advance, and then blanch it with boiling water, which can have a good sterilization effect. Then turn the jar upside down and drain the water.

2) Then divide the cabbage into pieces and put them in a ventilated place for a while. If there is sunlight, you can dry it for a while, so that some moisture can be removed from the cabbage. Generally, it will be enough for two days. After this treatment, Sichuan pickled cabbage is very easy to pickle, and you don’t have to worry about the Sichuan pickled cabbage heart rotting.

3) After the cabbage is dried, you can put it into the jar, and then add salt water. The water should be soaked with cabbage. Generally, 8 liang of salt is enough for 10 kilograms of cabbage. Too much will make it salty, and too little will easily rot. Then use a heavy object to press the cabbage, and don't let the cabbage be exposed to the water. Cover it and put it in a cool place. It can be eaten after a few days.