How to make brine for Sichuan pickles

I. Out of the billet brine. Salt and water dissolved in a ratio of 1 to 4. Out of the blank brine can continue to be used for the same variety of vegetables out of the blank, each time the proportion of salt should be added to maintain the concentration.

Second, pickle brine. Refers to the blank or drying, and then soak the brine. It includes "bath" brine, new brine, old brine and old and new mixed brine.

Third, the "bath" brine is the brine used to soak and eat pickles. This brine is easy to make, using 1000 to 1250 grams of salt, dissolved in 5000 grams of water, and then mixed with 1000 to 1500 grams of old brine mixed into it.

Fourth, the new brine is newly prepared brine. The preparation method is: 5000 grams of water, to which added 1250 grams of salt, infiltrated into the old brine 1000 to 1500 grams. Then add condiments and spices according to the discretion of the soaked vegetables.

Fifth, the old brine is mostly used for inoculation, also known as mother and child brine, can be divided into three levels.

Six, new and old mixed brine. Refers to the new, old brine each half mixed into the brine. When you can't find the old brine or lactic acid bacteria, you can still prepare new brine to make pickles according to the requirements.