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

Traditional Sichuan cuisine, also known as sauerkraut, is a traditional specialty and belongs to Sichuan cuisine. Let's share the practice of "Sichuan kimchi" today. Friends who like it can collect it first and try it yourself when you have time.

Let's begin to introduce the ingredients we need:

Chinese cabbage, ginger, celery, pepper, white radish, millet spicy, garlic, carrot, rock sugar, high-alcohol liquor, pepper granules and pepper.

First, wash Chinese cabbage, white radish, carrot and celery respectively, and then dry the water. Then cut the processed Chinese cabbage vertically from the middle, remove the vegetable roots in the middle, then cut strips first, then cut celery roots, cut leaves first and then peel off the old skin outside.

Then cut celery vertically from the middle, peel off the skin of white radish, cut off both ends, cut it horizontally in the middle, cut it into long strips first, then cut it into rhombic oblique slices, cut off the skin of carrot first, then cut it into rhombic oblique slices, cut ginger into strips and then cut it into oblique slices, so that garlic is cut in half, and Xiaomi spicy leaves its pedicle.

In a glass bottle specially used for pickling sauerkraut, the boiling water to be cooled can't be filled, which is about half of four catties of water. Today, we are going to prepare a glass container, which can hold eight kilograms of water, forty grams of salt in one kilogram of water, and 160 grams of salt, about fifty peppers, and one or two high-alcohol liquors. Putting wine can not only enhance fragrance, but also extend the shelf life of sterilized and pickled mother liquor.

Add 50 grams of rock sugar, 80 grams of pepper and soaking water, 50 grams of millet pepper, 50 grams of garlic slices, 50 grams of ginger, 200 grams of carrot slices, 500 grams of radish slices, 300 grams of celery slices and 800 grams of Chinese cabbage.

The mother water of kimchi must overflow kimchi. It is recommended not to open the bottle cap during the fermentation of mother liquor. It must be protected from light, and all pickles must be fresh and oil-free. The fermentation time of pickle mother water is related to temperature. The temperature is about 17-25, and you can eat it for about ten days.

Finally, tighten the glass bowl and seal the bottle mouth with water. The sealing of the bottle mouth is very important. So a very refreshing and appetizing bottle of Sichuan kimchi is ready.