How to pickle Sichuan pickled cabbage

Sichuan pickled cabbage is also called pickled sauerkraut. It tastes salty and sour, has a particularly crisp texture, and a beautiful color. It has the effects of stimulating the appetite, refreshing the mind, sobering up and removing greasiness. Sauerkraut can be used in many dishes of Sichuan cuisine. The most common one is sauerkraut fish, which is a famous dish. The pickling method of Sichuan sauerkraut is also relatively simple. Let us learn about the pickling method of Sichuan sauerkraut.

Preparation

1. First, you have to choose a good kimchi jar. There are three types of kimchi jars: earthenware, glass, and magnetic. It is generally better to choose light-proof earthenware or magnetic kimchi jars. When choosing, pay attention to checking its sealing performance. 2. Choose a good jar and prepare the salt water for soaking. Wash the jar, dry the raw water, pour in cold boiled water, add Sichuan pickle salt, shake it, and after the salt dissolves, add young ginger, garlic, onion, green pepper and other seasonings, and then pickle fresh seasonal vegetables. If you can find some high-quality old pickled water and add it in, it will be better and faster. Now, it is very convenient to make salt water. There is kimchi salt specially used for kimchi in the supermarket, which contains some spices. Just follow the instructions.

3. Also pay attention to maintenance by soaking in salt water. Add some seasonal herbs to the jar according to the season, such as: coriander, white celery, green celery, white sections of garlic sprouts, young garlic, onions, fennel, red pepper, young ginger, small sharp peppers, green peppercorns, bitter gourd, etc. These are seasoned with coriander, chokecherry, and fragrant brine. You should also wash the rim and cover of the altar frequently, and change the water around the rim of the altar frequently. The vegetable jar should be placed in a cool place. Some families have tall and big kimchi jars, so they often dig a hole and bury half of the jar for the sake of stability, convenience and shade. There are many vegetables in Sichuan that can be thrown into the jar to make pickles all year round, such as: onions, green vegetables, garlic sprouts in spring, cowpeas, green beans, pumpkins in summer, taro and radish in autumn, sheep's horn vegetables, soncai, turnips in winter, etc. I learned about pickling young pumpkin from an educated youth. Pick the tender pumpkins as big as a fist, wash them, and put them into a jar. They can be eaten in two or three days.

Here are the steps:

1. Prepare a glass jar, any large one will do. Wash it clean. 2. Buy some peppercorns, ginger, dried chili peppers and salt in the market or supermarket. 3. Buy some dishes you want to cook. For example, radish, carrots, cabbage, young ginger, green vegetables, etc. 4. Prepare cold water, boiled water will also do. Pour it into a glass jar, filling about half of the jar. After it's done, put half a bag of salt (you can decide how much to put in), a dozen dried chili peppers, and a handful of Sichuan peppercorns into the water. After mixing, put the dish you want to cook into the jar. 5. Cover the altar with a lid and then pour water around the edge of the altar. Remember to change the water around the edge of the altar frequently. 6. You can eat it on the fifth or sixth day after soaking.

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