Pickled vegetables: There are many kinds. First introduce Sichuan pickles as follows: Choose pickles according to your own pickle jar. Cabbage, cabbage, tender cowpea, carrot, white radish, bitter gourd, fresh ginger, mustard stalk, celery stalk, cucumber, fresh green pepper, red pepper and other dishes you like.
Pickle seasoning: coarse salt, white wine, dried pepper, pepper, ginger slices and cold water.
Brewing method:
① Wash and dry the pickle jar first (it must be dried without any water marks. ) put the seasoning in the pickle jar, add the white wine and cold water, stir well, and use it after the crude salt melts.
(2) Wash and dry the vegetables. (There is no trace of raw water) Purge and tear it into small pieces by hand (try not to cut it with a knife to prevent it from turning black or smelling of iron after a long time. ) If the vegetables have too much moisture, they can be slightly dried and dehydrated.
(3) Put all the vegetables in the pickle jar to make the salt water drown the vegetables. Add water to the pickle jar and seal the water. Soak in summer 1~2 days; 3~4 days in winter. You can eat. When eating kimchi, be careful not to drop the water seal into the jar. Eat with special clean and dry chopsticks.