Ingredients: green radish 10 kg, black beans, coriander, salt 1 kg, dried Artemisia annua (a wild plant), old leaves of Toona sinensis, proper amount of pepper, star anise and ginger.
First of all, the first step is to ferment black beans first, because it takes some time to ferment black beans. First soak the black beans and cook them, but don't cook them too badly. Put the cooked black beans on the grate and spread them out to dry the water for later use.
Prepare a earthen basin (even a big one without earthen basin) and clean it without water. Spread a layer of dried straw or dried wheat straw at the bottom and around the basin, and then spread dried Artemisia annua and Toona sinensis leaves on it. These two plants have special fragrance, which is also the unique fragrance of fermented bean pickles. Then put the dried black beans in it, and finally cover them with dried Artemisia annua and Toona sinensis leaves, and put dried straw or wheat straw on the top layer. Even if the pot is finished, the mouth of the pot can be sealed and pressed with plastic sheets, and it can be put in the city for fermentation.
It will be fermented in about a week, and all the black beans inside will grow mold. Take out the black beans, pick up the sundries and put them on the grate to dry. Don't see water. Some sticky black beans will be separated when they are dry.
Wash the radish and cut it into dices the size of Mapo Tofu. Slice the ginger and anise in boiling water and let it cool. Cut the coriander into sections for later use.
Prepare the pickle stall or jar, and clean it without any oil or raw water, otherwise the pickles will rot. Put a layer of diced radish, a layer of moldy black beans and a layer of salt in the bottom of the jar ... Sprinkle a layer of radish and black beans with a layer of salt. After filling, pour the prepared pepper and anise ginger water into the jar. Finally, put the parsley section on the top of the jar, cover the jar and wait for a week to eat.
It should be noted that all ingredients should be appropriate according to the situation, especially the grasp of salt, 10 kg radish 1 kg is just right, too much salt is put, and less pickles are easy to mold and rot. Put more beans and marinate the radish faster, which means that the radish is waxy outside and melts in the mouth. The longer it is marinated, the faster it will be. You can choose according to your taste. Those who like to eat glutinous rice can put more black beans to make it marinate for a long time. If you want to eat crispy food, the opposite is true.
You can eat it in a week. When you eat it, put it in a bowl and drop some sesame oil, which tastes better.
The pickling process of douchi pickles, which is crystal clear, crisp and delicious, is a bit complicated. I hope it can be a reference for you. You can try less when you learn to do it at first. I wish you success!