How to make homemade Sichuan pickles

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you how to make homemade Sichuan pickles. After reading this, you must try making it yourself.

1. Wash the kimchi jar, dry it and set aside

2. Wash ginger, radish and pepper

3. Wash and dry the peppercorns

4. Ingredients: salt, white wine, sugar

5. Cut the radish into strips, cut the ginger into sections, spread them out with the peppers, and dry them in the sun for a few hours

6. Put salt in the kimchi jar

7. Add sugar

8. Add wine

9. Add peppercorns

10. Add vegetables

11. Add the cold boiled water that has been cooled down in advance

12. Cover the jar and pour water around the edge of the jar. Place in a cool and ventilated place, avoid direct sunlight, and add water to the edge of the jar every three to five days. After more than 20 days of fermentation, it is ready to eat.

Thank you all for joining me today to learn how to make homemade Sichuan pickles. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.