The practice of sour peppers Sichuan pickles raw materials Nenjiang beans, carrots, cabbage, ginger, water, salt, dried peppers, brown sugar, white wine, white vinegar and ginger. Method: Wash the pickle jar and dry it. First, wash the dried peppers, remove the pedicels and control the water. Scrape the ginger and wash it. Put the above seasonings into a jar for later use. Pour clean water into the jar, put water on the edge of the jar, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in a jar and cover them tightly. They can be eaten outdoors in cool weather for 0 to 2 days in summer and 4 to 5 days in winter. Features diverse colors, salty and sour, slightly sweet. Tool: A special pottery pickle jar. The unglazed jar outside is called a crock, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants. How to eat: 1. In Sichuan cuisine, pickled peppers and ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic. 2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious. 3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with pickled vegetables can also be spicy or not, depending on the taste. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish. 4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish. Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used. Every year when pickles, peppers and ginger are ripe, every household in Sichuan will buy dozens of kilograms of air-dried pickles. These dishes can be kept in the jar for one year, but the more bittern is used, the better it tastes, just like the old cellar, which has been kept in Micari for a long time. Hot pepper 1. Making tools: old mustard tuber jar, rice petiole or straw handle, small stone, spoon, pot.