Sichuan pickle, as a home-cooked dish, has spread all over the country with its popular practice and crisp, sweet and sour taste. It is not only widely loved by Sichuan people, but also deeply impressed diners all over the world with its unique flavor. The fragrance of altar after altar spread all over the country.

food

Ingredients: half a catty of ginger and half a catty of garlic.

Accessories: pepper 1, 8 grams of salt, a little white wine.

step

1. Wash the pickle jar and pour cold water (preferably tap water for one day).

2. Add ginger ... half a catty of garlic ... half a catty of pepper 1, 8 grams of salt, and cover with a small amount of white wine (high concentration) for about ten days.

After more than ten days, open the lid and smell sour, then wash the dishes you want to eat, and put them in the jar after drying. For example, cucumbers, cowpeas, cabbages, carrots, celery and green peppers can all be flooded, and peppers can also be flooded.

Vegetables can be eaten the next day after being flooded for one day.

skill

1, tap water is enough, but it should be put in a jar for the night.

2. The container for kimchi needs to be very, very clean, especially without oil. Otherwise, kimchi will go bad. After cleaning the pickle container, drain the water completely to avoid breeding bacteria. Natural air drying is the best.

3. Add ginger, garlic, pepper and white wine salt at one time, cover and ferment. It takes 10 days, and the weather is hot for 5-6 days. When sealing, just pour the water into the bowl and don't let the water on the bowl dry.

4. After the kimchi is done, use a pair of clean chopsticks to clip it out. If you can't eat it all at once, you can put it in a safety box and put it in the refrigerator for refrigeration.