Sichuan pickles
Overview
Sichuan pickles are salty and sour in taste, crisp in taste, bright in color, fragrant in fragrance, appetizing and refreshing, sobering up and removing tiredness. It is suitable for all ages. It can be made all year round, but the climate and environment during production are very particular. It is a common side dish at home and a well-known meal accompaniment in Sichuan. Features: Various colors, salty and sour, slightly sweet. Kimchi can adjust the taste, and also has the special effect of sobering up and relieving tiredness. Sichuan kimchi is easy to store and easy to eat. It can be eaten directly or used as an auxiliary ingredient. Such as pickled fish, pickled chicken, bean curd soup, as well as pickled ginger, pickled pepper, etc. that are necessary for fish-flavored dishes, can all increase the flavor of the dishes.
Tags
Ingredients
Steps
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Reserve raw materials.
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Add appropriate amount of cold water to the pot, 20-30 peppercorns and 2 star anise.
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After boiling, cool and set aside.
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Wash the beans, break them into long sections, and dry the surface moisture.
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Cut other materials into strips or pieces and dry the moisture on the surface.
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Boil the kimchi jar with boiling water, dry it (absolutely no boiling water), and add the dried vegetables to the jar.
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Add a little more salt than usual when cooking, only if it tastes salty.
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A bottle of high-quality white wine is available for later use.
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Add 50 grams of white wine.
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After 2-3 days, you can carefully observe whether there are small bubbles forming. If there are bubbles, it means the fermentation is normal. After the vegetables change color, leave them for a few days before eating. (If the vegetables in the jar are eaten, you can continue to add ingredients. The red pepper is what I added later)
