Production of Sichuan pickles

Appliance: Sichuan pickle jar (sealed with water)

Ingredients: wild pepper 1 bottle salt, white sugar, white wine, monosodium glutamate, aniseed, ginger and pepper, cold boiled water.

Practice:

1.Wash the pickle jar and dry it for later use.

2. Put the cold boiled water into the jar (about half of the jar), and then transfer the juice from the wild pepper bottle.

3. Put salt, white sugar, white wine, monosodium glutamate (chicken essence, mushroom essence), aniseed, ginger (peeled and sliced) and pepper (10) in the jar, and add wild pepper if you like spicy food.

4. Mix well with clean chopsticks, put in the vegetables to be soaked, cover them and seal them with water. Generally, you can eat it after 8 hours. After a long time, it will be pickled vegetables, which can be used for cooking and making pickled fish.

Precautions:

1.The soup in the pickle jar should not be exposed to oil, raw water and air for a long time, and clean chopsticks must be used every time you take kimchi.

2. Vegetables such as radish, cabbage, cowpea, garlic bolt, celery, etc. can be put in the pickle jar. It is best to cut the vegetables and put them in, and they must be dried before putting them in.

3. If the temperature is too high in summer, it should be put in the refrigerator, not next to the heating in winter, but in a place with relatively low temperature.

4. Salts, aniseed, monosodium glutamate and other seasonings can be added at any time after the kimchi tastes weak.

5. After a few months, the pickle soup is turbid, it should be cleaned. First, all the pickles are taken out, then the soup is poured out and filtered. After cleaning the jar, the filtered soup is poured in to continue the kimchi.