1, prepare the jar. Use old clay pots and pay attention to check whether there are cracks or leaks. Wash it once with detergent, then rinse it thoroughly, put a jar of water and observe it for a day or two to make sure it doesn't leak. Then pour out the water, rinse it again and air it upside down.

2. Prepare materials. Basic raw materials: salt, water, pepper, prickly ash, ginger, high-alcohol liquor and garlic are optional.

3, pepper and ginger can be put more, and it is good to fish a little for seasoning or side dishes. The wine must be highly alcoholic, which is very useful when flowers are growing in the back.

4. Wash and dry all materials. Pickled vegetables can be eaten directly, so no matter what blisters are used later, all raw materials should be washed first.

The washed dishes should be completely dried before being put into the jar.

6. Wash and dry pepper and ginger. Wash Zanthoxylum bungeanum, cut off stems, leave stems and dry.

7. Wash the cowpea, cut it short and dry it. Don't cut it for convenience. After washing garlic, cut off spots.

8, radish washed and dried, carrots can be peeled and soaked separately for bathing kimchi, which is very crisp. Wash the cabbage, cut into pieces according to the size of the jar mouth, wash it again and dry it. If you can't guarantee that the cutting board is free of oil, you can put a layer of plastic wrap under it to prevent oil stains.

9. Mix salt water and pickles. All the materials are ready. Add salt, water, pepper, pepper, ginger and garlic in turn. Add radish, cowpea and cabbage in turn. After all the materials are put in, add one or two bottles of high-alcohol liquor and put them in the shade.

10, according to the different brewing time, kimchi can be divided into pickled kimchi and deep-water kimchi. Pickle in a bath refers to vegetables that can be taken out in a jar for a day or two, such as radish skin, cabbage, lettuce and so on. And mixed with a little pepper oil and pepper oil. At this time, the food is crisp and refreshing, and the salt is a little sour.

Classification of dishes

Sichuan pickles can be divided into two kinds according to their uses: seasoning dishes and appetizers-seasoning dishes can be used as seasonings for cooking dishes, such as pickled peppers (lantern peppers and wild peppers), pickled ginger and pickled garlic; The next meal can be served with rice and porridge, such as radish, celery stalk, Chinese cabbage, Ye Er and so on.

Sichuan kimchi can be divided into boiled vegetables and deep-water vegetables according to the brewing time-boiled vegetables are also called "bath vegetables", which means that it takes a long time to soak in kimchi water for one or two days, such as radish skin, lettuce strips and vegetable leaves. As for deep-water dishes, as the name implies, they are those that can often stay in kimchi water, such as ginger, garlic, pickled peppers and xinmei. Sichuan pickles can be divided into boiled vegetables and deep-water vegetables according to the length of brewing time.