increase/whet/stimulate the appetite

invigorate/improve blood circulation

clear heat and detoxicate

material

Ingredients

Mustard amount

ingredients

capsicum annum fasciculatum

of appropriate amount

seasoning

salt

80 grams

ginger

1 block

Sichuan pepper

of appropriate amount

garlic

of appropriate amount

water

of appropriate amount

Practice of homemade sauerkraut

1. Let the vegetables dry for a day before you buy them, and let the vegetables dry a little.

2. Prepare pepper, pepper, garlic and ginger, wash them and dry them for later use.

3. Fill the pickle jar with clean water, add about 50g ~ 80g of salt, and put the above seasonings in the jar for later use.

4. Wash the sun-dried vegetables and wipe off the excess water with a towel.

5. Put the vegetables in the jar and press the vegetables hard so that the water can't get over them.

6. Sprinkle some salt on the top.

7. finally, press pebbles. (Because vegetables will float up, the function of pressing stones is to make vegetables completely soaked in water. If it is best to have large pebbles, we can't find big stones, so we have to press the pebbles I made into European bags.

8. Soak for 3 days to 1 week and you can take it out to cook.

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