Sichuan pickles
Ingredients
- Salt Appropriate amount
- Rock sugar Appropriate amount
- Cumin Appropriate amount
- Fragrant leaves Appropriate amount
- Fresh millet pepper Appropriate amount
- Red-skinned radish One pound
- Cinnamon Appropriate amount
- Eight anise One
- Zijiang Erliang
- Cool and white Appropriate amount
Steps
1. 1. Wash and dry the kimchi without any oil;
2. 2. Prepare a basin of cold boiled water
3. 3. Prepare some peppercorns, star anise, cumin, cinnamon, bay leaves, and salt
4. Prepare rock sugar
5. Prepare some strong liquor
6. Wash the ginger, red radish and millet, cut the radish into pieces and dry them (you don’t need to add the chili if you don’t like spicy food, but keep the chili stems if you feel the chili stems are not fresh. Use scissors to cut off part of the pepper but do not remove all the pepper stems, as it will break easily)
7. After the water is cool, put the ginger, radish, millet pepper, and rock sugar in the jar
8. 6. Pour in cold boiled water, add cumin, pepper, salt, star anise, cinnamon, bay leaves, pour in white wine and stir to let the salt melt (a little too much salt but not too much Salty)
9. 7. Put some water at the mouth of the altar to isolate the air
10. 8. The kimchi must be stirred every day to prevent it from spoiling (it is best to stir it in the morning and evening, stir, and use special chopsticks to pick up the kimchi without oil), before stirring the kimchi every day Clean the mouth of the jar first and change the water in the mouth of the jar to keep it clean. When you open the lid and you can smell the sour smell, the kimchi will be ready
