radish

cowpea

cabbage

salt

water

Sichuan pepper

pepper

Ginger

garlic

How to make Sichuan pickles?

Step 1: Prepare the jar. To make kimchi, you must first have a jar. Now there are many kinds of jars on the market, and some people use lock lock's fresh-keeping boxes. I think it's still an old-fashioned pottery jar that looks sensible. This kind of jar can be bought in the market. When buying it, pay attention to check whether there are cracks or leaks. Choose the jar, take it home and wash it with detergent, then rinse it thoroughly, and fill it with water 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.

Step 2: Prepare the materials. Basic raw materials: salt, water, pepper, pepper, ginger, high-alcohol liquor, garlic optional. As for salt, I think it doesn't matter if you can't buy special pickle salt from other places, just use ordinary coarse salt or fine salt. It is also said that iodized salt is not conducive to the cultivation of lactic acid bacteria. I don't know if there is any scientific reason for this, but from the kimchi jar I opened, it has no effect. Where can I buy salt without iodization now? Sichuan Dahongpao is the best pepper, and there is no need to force it. Zanthoxylum bungeanum is very fragrant, you can add more, and it won't smell hemp when it is soaked.

You can put more pepper and ginger, and it is good to fish a little for seasoning or side dishes. The wine must be strong, so I'll use Erguotou, which is cheap and strong enough, hehe. Don't use much wine, just add one or two caps depending on the size of the jar. It is also said that you don't need to add wine at first, but it is absolutely right to prepare high-alcohol wine, which is very useful when flowers are born later.

Step 3: All materials are washed and dried. Pickles can be eaten directly after being fished out, so no matter what water is used to soak them later, all raw materials should be washed first.

The washed vegetables should be fully dried before being put into the jar.

Wash Zanthoxylum bungeanum and ginger, and dry.

Wash the pepper, cut off the stem, leave the pedicle and dry it.

Wash the cowpea, cut it short, dry it, cut it short for convenience, or cut it without cutting it. After washing the garlic, cut off the spotted parts.

The radish is washed and dried, and the red radish can be peeled off and soaked separately to make a bath pickle, which is very crisp. Wash cabbage, cut into pieces according to the size of the jar mouth, wash it again and dry it. If you can't ensure that the cutting board is oil-free, you can put a plastic wrap under it to prevent oil stains.

Step 4: Mix salt water and pickles. The newly opened jar can be slightly salted, which is easier to succeed. Pay attention to the order of placing dishes, put the ones that are resistant to soaking below, and put them last after eating first, which is convenient for picking. 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, take a small dish slightly larger than the inner mouth of the jar, cover it on the inner mouth, fill the edge of the jar with water, cover it, and find a cool corner to let it stay. The bamboo mat below is to prevent the jar from seeping directly into the ground.

Now, it's OK to prepare a pair of extended chopsticks specially for holding pickles. This pair of chopsticks must be special for chopsticks, and it is strictly forbidden to get oily flowers.

Step 5: Eat kimchi. According to the different brewing time, kimchi can be divided into bathing kimchi and deep-water kimchi. Bathing kimchi refers to vegetables that can be taken out after one to two days in the jar, such as radish skin, cabbage, lettuce, etc., and a little pepper oil and pepper oil are mixed raw. At this time, the vegetables are crisp and refreshing, and the salty ones are slightly sour. There is also a kind that has been soaked in jars for a long time as seasoning or side dishes, such as peppers, ginger, cowpeas, etc. These dishes are usually sour and fragrant, which is very tasty as a side dish.