How to make Sichuan pickles?

Sichuan pickle is a sour and delicious traditional Sichuan dish. The following is a simple method for making Sichuan pickles:

Materials:

-Chinese cabbage heart (or other vegetables such as Chinese cabbage, mustard, etc. )

-Salt

dry red pepper

-Ginger and garlic

-Edible oil

-White sugar

white vinegar

soy

-Pepper (optional)

Steps:

1. Preparation of Chinese Cabbage: Wash the heart of Chinese Cabbage, cut it into pieces of appropriate size, and put it in a basin for later use.

2. Pickled vegetable heart with salt: Sprinkle a proper amount of salt on the cut vegetable heart, stir well and evenly, so that the salt is evenly distributed on the vegetable heart, then cover it and let it come out for a while.

3. Prepare seasoning: add proper amount of cooking oil to the hot pot, add minced ginger and garlic and stir-fry until fragrant, then add dried Chili and stir-fry until crispy, and turn off the heat for later use.

4. Preparation of kimchi juice: Put the fried dried Chili and minced ginger and garlic into a bowl, add appropriate amount of white sugar, white vinegar and soy sauce, and stir well.

5. Mix well: put the pickled cabbage into a large bowl, pour the prepared kimchi juice, and mix the cabbage and kimchi juice well by hand to make the cabbage taste even.

6. Pickling and fermentation: cover the mixed cabbage and put it in a warm and ventilated place for pickling and fermentation. The time can be based on personal tastes and preferences, and it usually takes 1-2 days.

7. Finish the kimchi: When the kimchi is fermented to your favorite sour and spicy degree, you can add a proper amount of pepper powder to taste and adjust it according to your personal taste.

8. Storage: Put kimchi in a clean sealed container and put it in the refrigerator for long-term consumption.

This is a basic practice of Sichuan kimchi. You can also adjust the amount and types of seasonings according to your personal tastes and preferences to create Sichuan pickles that are more suitable for your own tastes. At the same time, pay attention to hygiene and storage conditions to ensure the quality and safety of kimchi.