Different vegetables have different peak duration. Generally speaking, the nitrite in Sichuan pickles mostly appears between two or three days and ten days after the start of pickling. This time will also be affected by fermentation temperature and salt content. After 20 days, pickles will reach a safe level, and you will feel more at ease when you eat again.

Therefore, to be cautious, it is recommended that you marinate for at least 20 days before eating. Pickles pickled for more than one month can be safely eaten. Relatively speaking, the production process of brand Sichuan kimchi on the market is more strictly controlled and safer than homemade or bulk kimchi. It is recommended to buy it.

How to make Sichuan pickles?

1. Wash and dry the jar and pour it into a circle of high-alcohol liquor.

2. Pour the water into the pot, add the star anise, fragrant leaves, fennel and pepper wrapped in gauze, cook for another two minutes, and let it cool for later use (you can also use mineral water and seasoning bags or boiled water and seasoning bags directly, and remember the raw water on the hose).

3. Wash and dry the vegetables that need to be soaked in advance. If you are in a hurry, you can use a kitchen paper towel or a hair dryer to blow dry with cold air.

4. Throw all the plates into the altar. Put the dishes that float easily first, and then pour a bag of pickled peppers.

5. Finally, pour boiling water, be sure to overflow the plate, finally add a few crystal sugar, and then pour a circle of high-alcohol liquor to seal the altar.