Pickling method of Sichuan sauerkraut

Ingredients: mustard, ginger, salt, liquor, pepper, pepper and ginger.

1. Wash and dry fresh mustard and ginger.

2. Pick leaves from pepper.

3. Add purified water, salt, pepper, ginger, pepper and ginger to the pickle jar, and finally add mustard. Press it, sprinkle a layer of salt on it and pour some white wine.

4. Cover the bottle and seal it to prevent air from entering.

You can take it out and eat it in a month. You can also stir-fry minced meat and stew it. It's sour and spicy and very delicious.

Extended data:

Matters needing attention in pickling Sichuan sauerkraut

1, first you have to choose a pickle jar. The pickle jar has pottery, glass and fine magnets. Generally, it is better to choose a ceramic or fine magnetic pickle jar that is dark from light. Attention should be paid to testing its sealing performance when selecting the type.

2. Pay attention to the maintenance of salt water. Add some seasonal coriander, such as coriander, white celery, green celery, garlic sprout, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd.

These flavored coriander, flowers and salt water. Always wash the cylinder head along the cylinder and change the cylinder water frequently. Vegetable jars should be kept in the shade. Some people's pickle jars are tall and big. They often dig holes and bury half of them for stability, convenience and coolness.