Sour and appetizing Sichuan pickles
When I was a child, all the vegetables I could eat in winter were cabbage and radishes, so when I grew up, I hated these two vegetables the most. Because there were so many choices, I didn't have to eat dishes I didn't like. Since I liked cooking, I started to experiment with dishes I hated to see how to make them delicious. Now I find that there is no food that is not delicious, just to see whether you can cook it. I don't mean that I am good at cooking it, I just wanted to say that if I changed the method, maybe you will fall in love with those foods you don't like again. I have started eating cabbage in the past few years. I have never bought any radishes. Suddenly, one day TV was introducing Chengdu. It is a city I miss very much. I used to go there often, but my husband had never been there but yearned to it. The TV introduced Chengdu to various delicious and interesting foods, and we saw kimchi. I used to go to Chengdu and didn't pay attention to the kimchi in every restaurant. It looked so tempting on TV, so Chen's father ordered me to try it, so I bought some radishes and celery to try it. As a result, it became uncontrollable. Radish became a must-have side dish on our table every day. It was sour and appetizing. If I didn't eat it for a day, I felt like something was missing. I have been marinating it for two months and it has always been very good and never spoiled, so I came up with the recipe.
Recipe Recommendations
- carrots appropriate amount
- white radish appropriate amount
- celery appropriate amount
- cabbage appropriate amount
- tap water 1000g
- garlic cloves appropriate amount
- wild mountain Pepper 100g
- salt 80g
- pepper appropriate amount
- aniseed appropriate amount
- fennel appropriate amount
- liquor appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Sour and appetizing Sichuan pickles
1
Prepare the ingredients.
2
The jar is first shaken with white wine to disinfect, and then filled with tap water (according to the size of the container, I only wrote the basic ratio above). Mine is pink because I have soaked it in heart-beautiful radish before.
3
Put in all the seasoning.
4
Wash the vegetables and cut them into pieces or slices. If you have a flower knife, you can cut them into flowers to make them more beautiful.
5
Put the kimchi into a container, make sure the water just covers the kimchi, and sprinkle with a layer of salt.
6
Cover, add some water, seal and place in a cool and dark place.
7
Marinate for 5-7 days and eat it for the next 2 days.Sour and appetizing Sichuan pickles Make Tips
Tips: There are raw water and cooked water to make kimchi. I find it troublesome to use boiled water. Every time after washing the vegetables, you need to dry the water before you can put it in. The raw water is simple and you can throw it in after washing. I use raw water. There is also a saying that you can't soak cucumbers. It's easy to go bad. If you want to eat, soak some separately. Some put sugar in it and some don't put it in it. I put some brown sugar for the first time and then I didn't put it in it. There's no big difference. When picking up vegetables, be sure to use clean chopsticks or spoons, and never have oil. If the kimchi water has white flowers, just pour some white wine. I have been marinating it for several months and I have never seen it before. It was better to have mother water for the first time, so I chose pickled peppers. First, he can make mother water. Second, I like spicy food and delicious. It is probably okay without mother water, but the taste is not so good. I can eat it after soaking it for 5 days for the first time, and the kimchi water is also good. The second time, I can eat it, but don't cut it into large pieces if you want to eat it quickly. If you want to eat slowly, you can cut large pieces and marinate them more. The container is better to use an earthenware jar, but the first time I made it for fear of being damaged, I chose a glass jar for easy inspection. I thought it tasted good. Later, because one jar was not enough to eat, I used a plastic safe, but the taste was the same. Also, I had to add water to seal it. The crisper had a sealing lid, so there was no need to add water. I used to soak the beautiful radish and powder the blisters. Later, the vegetables I threw in were all beautifully powdered. However, after a long time, I found that the water that soaked the heart-beautiful radish slowly changed color and became sticky, so it was better not to soak the heart-beautiful radish. After eating for a while, if the dish is very sour, it is time to add seasoning and salt. You should add more seasoning., more or less.