Raw materials:
350g of salt, 20g of crystal sugar, 5 star anise, a little cinnamon, 3 tsaoko, fragrant leaves 10 tablets, 20g of pepper, dried pepper 10, white vinegar 1 bottle, pepper 1 bottle and 6 kg of licorice.
Exercise:
1. 10 kg of cold water is boiled and poured into the pickle jar for cooling.
2. Gan Lan cut into four pieces along the root, washed and drained.
3. Add 350g of salt, 20g of crystal sugar, 5 star anise, a little cinnamon, 3 Amomum tsaoko, fragrant leaves 10 tablets, 20g of pepper, half a bottle of white vinegar, pepper and water into a pickle jar and mix well.
4. Put all the Gan Lan in the pickle jar so that Gan Lan can be completely immersed in the pickle water. Connect water to the upper edge of the pickle jar, and then cover it to isolate the air. If it is summer, it will mature in three days. In winter, kimchi will ripen in a week or so.
5. When it is ripe, take out the kimchi and cut it into shreds or slices. Add a little monosodium glutamate, shredded onion, coriander and red oil and mix well. Serve.
Besides sauerkraut, we can also pickle ginger, carrots, radishes and cowpeas. You can also soak together.
The above is my answer to how to make Sichuan pickles, hoping to help you.