How to make sour and appetizing Sichuan pickles

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy, delicious, sour and appetizing Sichuan pickled vegetables.

1. Prepare the raw materials.

2.1 Add all the seasonings.

3.2 Shake the jar with white wine to disinfect it first, then fill it with tap water (according to the size of the container, I just wrote the basic ratio above). Mine is pink because I soaked radish in it before.

4.1 Put the kimchi into a container, with water just enough to cover the kimchi, add a layer and sprinkle a layer of salt.

5.2 Wash the vegetables and cut them into cubes or slices. If you have a flower knife, you can cut them into flower shapes for a more beautiful look.

6. Cover with lid, add some water to seal and place in a cool, dark place.

7. It can be eaten after 5-7 days of pickling, and it can be eaten after 2 days.

In real life, there are not many men who can cook. But with the guide to making sour and appetizing Sichuan pickles, men can definitely do it on their own. And if you can cook this dish for your beloved, your relationship will be sublimated to an unprecedented level.