Illustration and foolproof recipe for making Sichuan pickles.

In Sichuan, households all have a jar of ancestral preserved vegetable water passed down from grandmother to grandmother. Preserved vegetables can stimulate the appetite, invigorate, refresh, sober up, and remove greasiness. Today Cooking Network The editor will introduce how to make it crisp, sour-sweet, and appetizing.Sichuan pickled vegetables.

　　ingredients main ingredients： heartfelt pleasure carrot 150g Chinese cabbage 150g Ying peach radish 100g carrot 80g, red chili peppers 40g celery 100g, raw Yang 15g star anise 1 salt 1 teaspoon,Kuaijiɑo 1 teaspoon, cinnamon 2 grams, bay leaf 1 piece

　　Steps

1. Clean the kimchi jar thoroughly and let it dry.

2. Put the salt, Sichuan pepper, star anise, cinnamon, and bay leaf in a large bowl.

In a large bowl, pour in hot water and let it cool naturally.

4.cherries Wash the carrots, celery, and red peppers.

5. Wash the Chinese cabbage, carrot, and Chinese celery separately.

6. Cherry tomatoes cut in half, ginger sliced, celery chopped into segments.

7. Peel the Chinese long beans and carrots and cut them into strips, and also cut the heart-of-summer radish into strips.

Place the sliced vegetables in the kimchi jar.

9. Use your hands to pack down the vegetables.

10. Pour in the cooled seasoning water.

11. The seasoning water should cover the vegetables.

12. Cover the kimchi jar tightly and fill the water seal with water. It can be eaten after about 5-6 days in spring or autumn, 3-4 days in summer, or 8-10 days in winter.

　Tip

1. The pickle jar must be clean, without oil or water, for the pickles to stay fresh.

2. The time it takes for kimchi to mature depends on the environmental temperature.

3. There should always be water in the fermentation tank to keep out air, which prevents the kimchi from spoiling and going bad.

　　Three key points for making pickles at home:

1. Containers. Pickles from Sichuan Province use dedicated pickle jars, as they need to be kept away from light, and clay pots are the best option. However, since glass containers offer better visibility, I feel more secure using them, so I opted for a glass jar. These jars have a small mouth and a large body, with a water seal at the top. Since it is a fermented product, when the pressure inside the jar exceeds the pressure outside, it can automatically release gases, which is beneficial for lactobacillus fermentation. Moreover, the water seal provides better airtightness, allowing the pickles to be preserved for a longer period.

2. Making Kimchi Water. Kimchi water should not be made with raw water or oil. Therefore, the vegetables used must be thoroughly dried. The best choice for water is cool boiled water or purified water. It is recommended to use dedicated kimchi salt, and the saltiness should be just slightly salty after it dissolves in the water but not too overpowering. Alcohol is essential as it enhances flavor, prevents spoilage, and makes the vegetables crisper and more tender. Use less of spices like Sichuan pepper. Initially, the flavor of the kimchi water may be subpar, so adding some wild mountain peppers and their juice can improve the taste. Over time, with repeated use, the kimchi water will reach its ideal taste.

3. Vegetables and Storage. The vegetables chosen for making kimchi are quite varied, generally including hard-rooted, stemmed, leafy, and fruit-like vegetables. Common choices include various types of radish,green beans, cabbage, tender ginger, and chili are common. Vegetables must be thoroughly dried because some vegetables have high water content, such as white radish So the vegetables should be air-dried for half a day after being cut before being put into the kimchi jar to ensure they are fully submerged in the brine. When eating, prepare long enough chopsticks and make sure they are dry and oil-free when taking food from the jar to maintain the quality of the kimchi inside. If unexpected issues arise, such as 'flowering' on the surface of the brine—a white film-like microbial growth that can break down lactic acid, reduce acidity, soften the kimchi, and even cause spoilage and the growth of harmful bacteria—the quality of the kimchi will be compromised. If there is a lot of this microbial film, do not stir it up; instead, tilt the jar and slowly pour in new brine until it overflows. For less severe cases, use a skimmer to remove the film. Afterward, add high-proof alcohol and seal the jar tightly to inhibit the growth of harmful bacteria. If the brine has already gone bad and changed odor, discard it and prepare fresh brine.

　Dish features

1. Sichuan pickles are made from fresh vegetables through fermentation soaking, which is a "cold processing" of the vegetables. They retain more beneficial components compared to other processed vegetables, making them nutritionally rich.

2. It contains rich active lactobacillus, which can regulate the intestinal microbiotic balance and promote the absorption of nutrients. Improve intestinal function, and also reduce blood It offers many benefits such as lowering cholesterol levels and blood lipid concentrations.

3. Nowadays, pickled vegetables are generally recognized as relatively healthy. Although kimchi is well-known in Sichuan and it's estimated that every household has a jar of grandma's inherited pickling water.