Sichuan sour pickles
By VicentaLakin
Like sour Sichuan pickles, it tastes like cabbage from home, and it tastes uniquely like fermented milk yogurt
Recipe Recommendations
- sour and salty
- pickled
- several days
- simple
Steps for Sichuan sour pickles
1
Buy your favorite vegetables. They can be beans, ginger, peppers, carrots, rinse. Okay
2
Dry water control
3
The altar is dry, and it's about 2 liters, first a layer of salt, then two layers of sugar, and then a green pepper. Particle
4
I'll put all kinds of vegetables in order
5
Injecting cold water. Must be without vegetables
6
Cover the bowl, pour water on the edge, seal the door
7
15 days or so
8
Day 23, the sour smell is already strong
9
The smell of natural yogurt makes this little dish so colorful
10
It's deliciousSichuan sour pickles Make Tips
The amount and variety of vegetables can be added at your own pleasure; attention is paid to fresh cleaning of vegetables, waterless containers, sealed well; it's normal to ferment about a week's water, which is light white, and it's safe to worry; radish can almost be eaten in a week or so, and it's too soft and soft for too long to change