Homemade Sichuan pickles
By VicentaLakin
Pickles are unique to Sichuan diets, with documented production history of over 1,500 years. Sichuan pickle is salty, spleen for the appetizers, fish fragrances, radish duck soup, yogurt curd soup, sourfish, and sauerkraut beans. The Sichuan pickles are very good. Carrot is preferred to radish, or red-skin radish, or white radish; my family likes to add radish and has a softer taste than white radish. A small amount of fresh vegetables is now available in other markets. There are places called soybeans and soybeans, which by definition are perfect for pickles. Chon has to pick something fresh, old and young, and he cooks. The chili, the chili area of Kawasu, and the pepper, the long shape, the red and green mix, are a good drop. Sichuan pickles are mainly made of white wine, peppers, freckles or glucose or salt. Poached jars are the first of their choice, and fermentation is facilitated by the avoidance of light; families now rarely use pottery jars, and common glass and ceramics are more beautiful。
Recipe Recommendations
- salty and sweet
- fresh
- several hours
- ordinary
Steps for Homemade Sichuan pickles
1
Clean up the kimchi table and dry it
2
Ginger, radish, pepper wash
3
The pepper wash is dry
4
COMPONENTS: Salt, white wine, sugar
5
The radish has been turned into a blade, the ginger cut, spread out with the chili, and hangs in the sun for hours
6
Put salt in the pickles
7
Sugar
8
Drink
9
Put the peppers on
10
Vegetables
11
Join the dry water
12
Fill it up, and water on the sides. Put it in the cool air, avoid direct sunlight, keep an eye on the water on the edge of the altar every three or five days, and ferment over 20 daysHomemade Sichuan pickles Make Tips
1. Do not touch oil or raw water during the entire process of making kimchi;
2. The volume of vegetables should not exceed 4/5 of the capacity of the jar, and the water should not exceed the vegetables;
3. Kimchi salt is best, but my family has always used iodized salt;
4. The amount of salt, sugar and wine depends on the actual situation. If the kimchi is sour, add salt and add sugar, add wine to the Changbai flowers;
5. Starting from the third day, the nitrite content of kimchi gradually increases. The content reaches the highest level in one week, then begins to decline, and basically disappears after 20 days, so it is best to eat kimchi for a month.
2. The volume of vegetables should not exceed 4/5 of the capacity of the jar, and the water should not exceed the vegetables;
3. Kimchi salt is best, but my family has always used iodized salt;
4. The amount of salt, sugar and wine depends on the actual situation. If the kimchi is sour, add salt and add sugar, add wine to the Changbai flowers;
5. Starting from the third day, the nitrite content of kimchi gradually increases. The content reaches the highest level in one week, then begins to decline, and basically disappears after 20 days, so it is best to eat kimchi for a month.