Method for pickle Sichuan pickles in detail

Ingredients: white radish, green radish, carrot, Chinese cabbage, onion, red pepper, cowpea, tender ginger, salt, purified water, star anise, cinnamon, pepper, Chinese liquor, half bottle of wild pepper, pear, rock sugar, fragrant leaves, ginger and garlic.

1, prepare kimchi ingredients.

2. Wash the ingredients and treat them separately. Radish skin is specially beaten down, and the radish is cut into strips, and the size is as uniform as possible. Then leave it for half a day or dry it overnight, so you can't touch raw water again.

3. Wash the pickle jar. It is best to use clay pots to avoid light. Pour some white wine and shake it up and down, then pour it out to dry.

4. Prepare seasoning.

5. Cut peeled ginger slices and prepare garlic cloves.

6. Put pure water in the pot, add ginger slices, spices and rock sugar to boil, then cook for a few minutes on low heat, then turn off the fire and let it cool.

7. Prepare bottled wild pepper and white wine.

8. After the kimchi water to be boiled is cooled, pour it into the tank and put salt.

9, put a peeled pear, this step is more important.

10, pour a proper amount of white wine and half a bottle of wild pepper juice. Wild pepper can be more or less according to personal taste, plus a lot of garlic cloves.

1 1. After the front ingredients are air-dried, put them in a jar and put them in order according to the length of brewing time.

12. Add water to the edge of the altar to keep it sealed. After a few days, open the lid to taste kimchi, and then fine-tune the taste according to the situation to complete the production.