What are the traditional production methods and key points of Sichuan pickles? What raw materials are essential?

Every family in Sichuan has a crock pickle jar, and everyone wants kimchi. First, wash the crock inside and out with boiling water, dry the water drops, throw the jar upside down, put something on the mat, incense, put the lit cigarette in and smoke it, and dry the water in the jar before use. Pickled pickles have an extra flavor. How to soak, the operation steps are as follows:

1. Pickling: Take mountain spring water with good water quality (mineral water or purified water is not allowed), add appropriate amount of salt, red green pepper, red green pepper, tender ginger and crystal sugar, and marinate in a special jar for one or two days;

2. Wash and soak purple cabbage, garlic moss and carrot skin for more than three days before eating;

3. Other messy dishes can be soaked;

4. leafy vegetables are only three days, and others must be fished out in seven days;

5. Add some salt when it is sour, and add some rock sugar when it is not crisp. How much depends on experience, not quantification.

6. The jar must be special, and there must be no water shortage inside the outer edge to ensure sealing.

Kimchi is delicious and appetizing, and can be fried with all kinds of dishes, especially animal offal. But it is not easy to make kimchi well, and experience determines success or failure.