Sichuan pickle, also known as pickled cabbage, is a traditional specialty dish and belongs to Sichuan cuisine. It is salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, suitable for all ages, but it can be made all year round. However, when it is made, the climate and environment are very particular. It is a regular side dish for living at home and a well-known accompaniment dish in Sichuan, China. Kimchi is a unique food in Sichuan, and its recorded production history is 1500 years. Sichuan pickle tastes salty and sour, stimulates the appetite and strengthens the spleen. Classic dishes such as fish-flavored shredded pork, sour radish old duck soup, sauerkraut vermicelli soup, pickled fish and fried cowpea with minced meat are all made from it as raw and auxiliary materials.

Practice of Sichuan pickle, pickling method of Sichuan pickle and making method of Sichuan pickle.

Many friends will fail in making Sichuan kimchi. Although they have done all kinds of details such as sterilization and disinfection in place, they still can't avoid the fate of kimchi stinking. In fact, pickling Sichuan pickles is as simple as picking them conveniently, and all kinds of precautions such as sterilization and disinfection are simply floating clouds. So how to pickle Sichuan pickles?

Many people don't know how to pickle Sichuan pickles. In order to help everyone make delicious Sichuan pickles easily, today I will introduce a zero-failure pickling method for Sichuan pickles, which is very suitable for making Sichuan pickles at home. It is a very simple way to make Sichuan pickles, and you can cook them whenever you want all year round.

Method for making Sichuan pickle

First, prepare a container for pickling Sichuan pickles.

Families can choose small glass bottles or beverage bottles for making Sichuan pickles, as long as they can be sealed. Just wash the prepared container with clean water. There is no need to disinfect it with boiling water or control the drying of raw water.

Second, prepare kimchi water.

There are many ways to make Sichuan pickle water, but salt and pepper granules are two essential things, and other seasonings can be added according to preferences. Just put the salt and pepper granules in raw water and stir them a few times. If it is better to have old pickle water as a primer, just pour the old pickle water in and mix well.

In fact, the ratio of salt to pepper is not too particular. Just put 1 times more than usual cooking. If you have to have a ratio, then use 50 ~ 60 grams of salt and 1 00 ~120 grams of pepper granules for1kg of water.

It is best to use clean raw well water or mineral water for making kimchi water, and of course, you can also use boiled and cold tap water.