Sichuan pickle practice:

Ingredients: white radish 1, green radish 1, water radish 1, carrot 1, warm-hearted radish 1, half a cabbage, 2 green vegetables, cowpea 65438, lotus root 1. Half a bottle of Zanthoxylum bungeanum (with juice), a pinch of Zanthoxylum bungeanum 1, two star anises, cinnamon 1, several slices of fragrant leaves, crystal sugar 1, several slices of peeled ginger, 50g of coarse salt, 50g of sorghum wine and 3L of clear water.

Recipe practice:

1. Wash all the vegetables and put them in the basket to dry. Then cut into strips or blocks and continue to air 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 flush the inner wall of the jar evenly, then pour out the wine and pour it into the jar for later use.

3. Pour 3L clean water into an oil-free pan, add 1 pinch of pepper, 2 star anise, 1 cinnamon, a few fragrant leaves, 1 rock sugar and a few peeled ginger, boil for 5 minutes, completely cool, pour into the pickle jar, and then pour half a bottle of wild pepper and sorghum with juice. Finally, put the dried vegetables in. All vegetables should be soaked in pickle juice.

4. After closing the lid, pour the water into the sink to seal the jar. Keep it in a cool and ventilated place to keep the water in the sink dry. Cabbage 1 day can be eaten, and cabbage is the best in 2-3 days. After 3 days, the radish also has a taste, and the radish tastes best within 5-7 days. After 7 days, the radish will be very sour. 10 days later, the beans are almost there. So it's better to put the food in the bottle first, so it's more convenient to take it out first. Beans can be put in the bottle first, at the bottom. If you can't finish the kimchi in time, you can take it out and put it in a sealed box for refrigeration. But kimchi can't be stored for a long time, so you should eat it while soaking.