condiments

1 Chinese cabbage

condiment

salt

Proper amount

energy

Proper amount

Eight angles

Proper amount

Sichuan pepper

Proper amount

white vinegar

Proper amount

water

Proper amount

Practice of Sichuan pickles

1. Clean the inner wall of the pickle jar, and it is best to scald it with boiling water instead of running water, and dry the water.

2. Take about 70% of the water in the tank, add a little salt and pepper to the cold water, about 20 tablets, and boil. The salt is a little salty than usual, but not too salty.

3. When the water is warm, pour it into the jar, add 5 or 6 slices of ginger, 2 star anise and 1 spoonful of white vinegar and stir well. As a starter for kimchi fermentation, the amount of white vinegar should be slightly acidic, not too much. Don't boil ginger and star anise in boiling water. Let them slowly emit fragrance at the right temperature.

4. After the water temperature in the tank is completely cooled, add vegetables, cabbage, cabbage, green pepper, etc. Vegetables must be washed and drained, and all of them should be soaked in pickle water. Then cover the jar mouth and add water to seal it. You can eat it in about three or four days. In the future, every time a new dish is added, a spoonful of salt should be added accordingly to maintain a certain salinity, so that kimchi water is not easy to deteriorate. It should also be noted that during the brewing process, some bubbles and white floating foam will be generated in the cylinder, which is a normal phenomenon. You can always open the lid and stir it with clean chopsticks. Pay attention to the lack of water along the altar and put it in a cool place.