White radish 1 tender ginger 1 piece

Small red pepper, several green peppers 1 piece

Lotus root 1 cowpea 1 bar

Green vegetables, 2 cabbages and a half.

Heart beauty radish 1 carrot 1 carrot

Water radish 1 green radish 1 piece

ingredients

Wild pepper half a bottle of water 3L

50g sorghum liquor and 50g coarse salt.

Ginger several pieces of rock sugar 1 piece

A few slices of cinnamon with fragrant leaves 1 quick

2 Zanthoxylum bungeanum from star anise 1 pinch

Steps of Sichuan pickles

1. Wash all the vegetables and put them in a basket to dry. Then cut into strips or blocks and continue to dry for half a day.

2. Wash the pickle jar thoroughly, dry it, pour in a little high-alcohol liquor, shake the bottle to make the wine wash the inner wall of the jar evenly, then pour out the wine and reverse the jar for later use.

3. Pour 3L of clean water into an oil-free pot, add 2 pinch of Zanthoxylum bungeanum 1 star anise, cinnamon 1 quick, a few pieces of fragrant leaves, rock sugar 1 piece, salt and ginger (peeled), boil for 5 minutes, cool completely, pour into a pickle jar, and then pour into it. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice, preferably not too full.

4. After closing the lid, pour water into the sink to seal the jar. Keep it in a cool and ventilated place and keep the water in the sink dry. 1 day later, cabbage can be eaten, and cabbage tastes best within 2-3 days. After 3 days, the radish also tasted, and the radish tasted the best within 5-7 days. After 7 days, the radish will be very sour. /kloc-after 0/0, the sour beans will be almost the same. Therefore, it is better to put the food first in the bottle at last, so it is more convenient to take it out first. Beans can be put into the bottle first, at the bottom. If you can't eat all the kimchi in time, you can take it out and put it in a sealed box for cold storage. But kimchi can't be stored for a long time, so it's best to eat it with it. Make sure there are vegetables in the pickle water all the time, and don't leave them idle for too long. Every time you add new vegetables, you should add some seasonings such as salt and white wine accordingly.

Because I put the radish in my heart, the right picture shows that on the fifth day, the kimchi juice is already red.