Sichuan sour pickles

Sichuan sour pickles

Overview

I like the sour Sichuan pickles. The taste is the same as the cabbage sauerkraut in my hometown. It has the unique flavor of natural fermentation of lactic acid bacteria. I bought a beautiful glass jar specially for it. As time goes by, the deliciousness will be born!

Tags

Ingredients

Steps

  1. Buy your favorite vegetables, which can be cowpeas, ginger, small peppers, white radish, wash and cut them

    Sichuan sour pickles step 1

  2. Control dry moisture

    Sichuan sour pickles step 2

  3. Wash and dry the jar. It is a small jar of about 2 liters. First put a layer of salt, then sprinkle with two layers of white sugar, and then add the washed and dried peppercorns

    Sichuan sour pickles step 3

  4. Put in various vegetables one by one, until it's nine-tenths of the way full

    Sichuan sour pickles step 4

  5. Pour in cold boiled water, be sure to cover the vegetables

    Sichuan sour pickles step 5

  6. Cover with a bowl-shaped lid, fill the edge with water, and seal the mouth of the jar

    Sichuan sour pickles step 6

  7. It will look like about 15 days

    Sichuan sour pickles step 7

  8. On the 23rd day, the sour taste was strong enough to be eaten

    Sichuan sour pickles step 8

  9. After frying a plate of vegetables, the natural lactic acid fermentation flavor makes this side dish shine✌

    Sichuan sour pickles step 9

  10. It’s delicious~~

    Sichuan sour pickles step 10