What dishes do you put in Sichuan pickles?

You like kimchi, too I often soak myself! I hope you are satisfied!

(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.

(3) Put the cultured pickle juice into a jar, and the vegetables must be completely immersed in water, and then seal the jar mouth.

(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will master it after several times of cooking. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily.

After each new dish is added, the brewing time is different according to different dishes, up to one week.