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

Add aniseed and rock sugar first.

(1) Commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper, etc. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.

(3) Put the cultured pickle juice into a jar, and the vegetables must be completely immersed in water, and then seal the jar mouth.

(4) Every time you add a new dish, you should add the appropriate amount of salt, and you will master it after several times of cooking. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily.

After each new dish is added, the brewing time is different according to different dishes, up to one week.

Eat something

(1) Pickled vegetables can be eaten directly after washing. You can eat pickles when you eat porridge, and a bowl of porridge can be finished soon.

(2) It can also be cut into small pieces and then fried, and the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers, salt and sugar in the wok.

(3) You can mix them. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a period of time to squeeze out water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.