Authentic Sichuan Pickles: A Simple Production Method
When talking about Sichuan pickles, its production history can be as long as two thousand years. It is said that there were pickle jars dating back to the Three Kingdoms period, and the Northern Wei Dynasty's Qi Min Yao Shu recorded methods for making sauerkraut with cabbage. In the Land of Heaven, in Sichuan, through the long-term practice and summarization of family women, the production process of making pickles gradually improved, forming the Sichuan pickles we see today. Sichuan pickles have a natural fermented aroma, are crisp and refreshing, and of course, there are naturally a set of secrets to make them. So today, let's learn the authentic method of making Sichuan pickles (5 portions).
Ingredients:White radish skin, carrot skin 250g each, red radish, red (red peppers), (baby ginger) 100g each, red pointed pepper, celery 50g
Seasonings:Zijong (Zijong) pickles salt 100g, Baijiu (white wine) 30g, Bingtang (sugar) 50g, Baiguo (star anise), Ganliao (dried chili flakes) each 10g, Huajiao (flower pepper) 15g, Xiangye (cassia bud) 3g
Production: 1,Select a pickle jar, and install water along the jar rim to prevent air from entering.
2,Prepare pickle water, use 5 kilograms (liters) of cooked water (cooled after boiling), add all seasonings, then install the pickle jar lid, pour in the water and seal it, choose a ventilated and shaded place to place it (suitable temperature and humidity), and stir and observe it daily. It takes about one to two weeks to ferment.
3,After the pickle water is well fermented, put in white radish skin, carrot blocks, red radish blocks, red (red peppers), (baby ginger), red pointed pepper, celery, marinate for 3 to 4 days
Key:Be persistent with pickle-making and value the fermentation of pickle water, put star anise, flower pepper, and cassia bud in a clean muslin bag and put it into the jar, then pour in half a jar of cooled water to soak. After the water cools, add salt, sugar, scallion, ginger, garlic head, and onion.
