How is Sichuan Laotan sauerkraut made? Practice of Sichuan Laotan sauerkraut

1, green vegetables, red millet, ginger, green pepper, Chinese prickly ash, 100 ml of white wine, 20g of salt.

2. Choose pickle jar: Choose the label of pickle jar for good sealing performance. It is best to choose a jar with a lid, as shown in the figure below, which can be glass or ceramic. Put water in the jar mouth, light a paper towel, throw it into the jar and cover it quickly. If the water from the jar mouth is sucked into the jar, it means that the jar is complete, crack-free and well sealed. Then wash the selected jar, turn the jar upside down, dry the water, and don't get oily.

3. Prepare fresh vegetables: prepare grandma dishes unique to Sichuan, bring them back from the ground, bask in the sun for a while, then wash them and dry them for later use. Ginger, green pepper and millet are washed and dried for later use.

4. Prepare pickle water: prepare a clean basin, add boiled water 1000g salt and stir for later use.

5. Put the prepared fresh vegetables into the pickle jar, pour the prepared pickle water into the jar, then add fresh peppers, if there are no fresh peppers, add dried pepper particles, and finally pour 1 white wine, add water to the jar rim, cover the jar, and put it in a cool and ventilated place for about 7 days.