Sichuan sauerkraut is also called pickled sauerkraut

Sichuan year-round can be thrown into the altar to do pickled vegetables a lot of vegetables, such as: spring scallions, bok choy, garlic shoots, summer cowpeas, beans, pumpkin,, autumn taro, radish, winter goat's horns, son of the vegetables, beetroot, and so on.

Sichuan pickled sauerkraut practice?

Materials: water mustard 2500g, ginger 1000g, salt, white wine, about 20 peppercorns, 50 chili peppers, son ginger 500g

Practice:?

1, fresh water mustard washed and dried.

2, ginger washed and dried.

3, home-grown artichokes remove the leaves.

4, kimchi altar add purified water, salt, peppercorns, sub ginger, chili peppers, ginger, and finally into the water mustard. Press a pressure, sprinkle a layer of salt into the top, pour some white wine, cover the lid, bottle mouth sealing water to eliminate air.

5, a month later, take out can be eaten, can also fry minced meat, stewed vegetables, sour and spicy, very next meal.

6, such as sauerkraut belly head stewed lotus seed soup, complement the spleen and stomach, peace of mind.

7, such as sauerkraut fried minced pork.

Reference Baidu Encyclopedia - Sichuan Sauerkraut ? Preparation matters