Ingredients: water 10 kg, salt 250g~400g, ginger 250g, garlic 250g, crystal sugar 50g, white wine 20g, pepper 10g, cinnamon 10g, star anise 5g, kaempferia rhizome 5g and geranium 5g.

Tools: a pickle jar (the one with a brim, which is filled with water to isolate the air).

A pair of chopsticks (this kind of chopsticks can't be dipped in raw water and used to stir and hold vegetables)

Production method:

The first step is to clean the earthen altar.

(1) Clean the new crock first, then fill it with water and soak it for two days; Change the water once a day, so that the carbon monoxide and other toxins (produced in the firing process) in the tile altar can be fully dissolved.

(2) Then pour the boiled water (most jars are suitable) into the crock and seal the lid; After the boiled water is cooled, it is poured out to achieve the effect of full sterilization and cleaning of the ceramic tile altar.

Step 2: soak in water.

① Boil 10 kg of water for 2 minutes, then pour it into a crock, and after it is fully cooled, put it into all the prepared ingredients, and then fully stir it.

(2) Cover the cap, put water into the brim, and isolate the air.

(3) After the fifth day, a pot of fermented water came out.

Step three, add red pepper.

① After the vegetables to be pickled are washed, spread them out to dry the surface moisture.

(2) When cooking (hands and chopsticks can't touch raw water and oil), the principle is that red peppers can't touch water after being put in. (3) cover the hat, put water into the brim, and isolate the air; And often check whether the brim needs to be supplemented?

Step four, after a week, you can eat it.