How to make sweet and sour pickled celery

1. In a clean and oil-free pot, add the water and salt prepared for making pickled vegetables, heat to dissolve the salt, and then let cool

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2. Add an appropriate amount of aniseed (star anise), anise, Sichuan peppercorns, dried chili peppers, rock sugar, and high-quality liquor

3. Pour the cooled salt water into a Locklek glass sealed jar , the amount of water should be 2/3 of the kimchi jar. The "maximum storage capacity line of fermented food" is thoughtfully marked on Lock&Lock's breathing glass jar, because during the pickling process, the sealed jar will It produces gas, so don’t fill it too full

4. Add fresh vegetables that have been washed and dried (must be dried, preferably air-dried for one day to reduce the moisture content) and immersed in salt water< /p>

5. Close the lid of the LOCK&LOCK breathing glass jar and place it in a cool and ventilated place. The kimchi will be ready to eat after 1-2 days. The longer the kimchi is soaked, the longer it will become due to fermentation. The more sour