material

60-80g of pickle salt.

Purified water 1000 ml (1 kg)

Fresh vegetables (washed and cut dry) are suitable (all must be soaked in salt water).

Appropriate amount of ginger slices

Illicium verum (Illicium verum), Rhizoma Kaempferiae, Zanthoxylum bungeanum, dried chilli (not omitted).

Appropriate amount of rock sugar

Moderate amount of highly alcoholic liquor (some people say no)

Add purified water and salt into a clean oil-free pot, slightly heat to dissolve the salt, and thoroughly cool.

The ratio of pure water to salt is about 1 kg water plus 60-80 g salt. Salt must be pickled salt or pickled salt (that is, salt without iodine, available in supermarkets).

1 kg of water is 1000ml, which can be measured with mineral water bottles, eliminating the trouble of weighing.

Add appropriate amount of ginger slices, star anise (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and high-alcohol liquor into the salt water.

The right amount is a small amount, and the subsequent taste is not enough to add.

Pour thoroughly cooled salt water into a sealable glass bottle, and the amount of water should be 2/3 of that of the sealed jar, because gas will be generated in the sealed jar during the curing process, so it should not be filled too full.

As for someone who mentioned whether to use a jar that can vent (the kind that makes enzymes), it is unnecessary. This gas is not that much.

Add all kinds of washed, cut and dried vegetables (must be dried, preferably for one day, to reduce the water content, the original author said.

Do not slice, cut into thick strips is the most suitable, and the soaking time is related to the size of the incision. Of course, if you are in a hurry to eat, you can also cut it into small pieces, be careful not to soak it for a long time, and be sure to soak it in salt water.

Cover the sealed jar and put it in a cool and ventilated place. 1-2 days later, you can eat kimchi. The longer the soaking time, the more sour it will become because of fermentation. You can open it at any time to see if it is ripe.

The pickled vegetable water just made will taste lighter, and it will become mellow after brewing for a period of time (my mother will add some old pickled vegetables to the new salt water to nourish the taste). Pickles that are properly maintained will become more fragrant. You can add vegetables continuously, and then add seasonings such as salt, wine and sugar according to the situation.

Add some salt every time you add a dish. If there is less salt water, add water and salt. If it is salty, you can add some rock sugar. If it is too salty, you can pour out some old salt water and add water to blend. )

The pickled vegetables can be eaten directly or mixed with Chili oil and monosodium glutamate. It's an absolute side dish. Sichuanese really need pickles, and sometimes they can eat them with a bowl of pickles without any vegetables.