The practice and formula of authentic Sichuan pickles; Cooking skills sharing of homemade Sichuan pickles.

Half a purple cabbage, half a white radish, two carrots, millet spicy 150g, two tender ginger, two garlic bulbs, 8 kg of ceramic pickle jar, 2500g of salt 120g, boiled water and 50g of high-alcohol liquor.

2. Practice:

(1) Wash the pickle jar, disinfect it with boiling water and dry it.

(2) Boil five catties of boiling water, add salt to melt, and wait for the salt water to cool.

(3) After the salt water is cooled, all the vegetables to be put into the tank can be washed, changed knives and dried.

(4) After the salt water is cooled, all vegetables are put into the tank.

(5) Add high-alcohol liquor.

(6) Cover the inner cover and the outer cover and place them in a cool and ventilated place without sunlight.

(7) Seal the altar edge with clear water. Always pay attention to this. If there is less water in the water seal, it will be replenished in time. Over time, there will be dust. You can dry it with a clean cloth, disinfect it with alcohol, and then pour water. It is best to cover the jar with a dark cloth to prevent dust and glare.

(8) It is almost sour in a week or so, and the longer it is soaked, the more sour it becomes. If you don't eat for a while, take it out. If you like to eat crispy and not too sour, you can also take it out in advance to see your personal preferences. Old pickle water smells better. Don't soak too much food at a time, add new ones after eating, so that kimchi will get better and better! Add some salt after each dish.