Preliminary pickling

1.

Wash the cabbage and garlic moss, drain the water, cut the cabbage into strips, and cut the garlic moss into small pieces.

2.

Cut the dried chilies into cubes, shred the ginger, and prepare some star anise and cinnamon if available.

3.

Clean the pickle bottles and scald them several times with almost boiling water.

4.

Put the vegetables into the bottle, spread a layer of vegetables, sprinkle in peppers, ginger, etc., and then sprinkle in salt. The usage of table salt is 10%

-15%.

5.

After the dishes are installed, find a clean stone to press on top of the dishes (I didn’t find a stone, but if there is, the effect will be better), and seal the lid.

6.

Wait for about three weeks (preferably more than 20 days)

Second pickling

7.

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Take out the pickled vegetables, cut into small dices and put them in a container.

8.

Put

chili noodles on top of the dish.

9.

Put oil in the pot. After the oil is hot, add the Sichuan peppercorns. Saute until fragrant and remove the Sichuan peppercorns.

10. Put the sesame seeds in the oil, and then pour the oil on the chili noodles.

11. Add a small amount of white sugar and some vinegar (to be cautious, you can add it in several times, depending on your personal taste)

12.

After stirring evenly, bottle and seal, and it will be ready to eat after two or three days.