A jar of pickled vegetables carries the taste of Sichuan, the taste of my grandmother, and it is my favorite Sichuan dish.
A beloved jar of Sichuan pickle carries generations of flavor, its aged brine greeting fresh radish, long beans, and garlic with familiar sour-spiced warmth reminiscent of a grandmother's kitchen.
Instructions
- 1
If you have previously soaked the pickled vegetables, you can directly add ingredients into it. If you haven't made it before, you need to mix salt, vinegar, and white wine to ferment it~
- 2
Peel all the garlic and wash it clean.
- 3
Cut white radish, cowpeas, red carrots, etc. into small pieces and wash them clean.
- 4
Rinse the ginger thoroughly and cut off the stem ends.
- 5
The picture shows the water that was previously used to soak pickled vegetables at home, sour and spicy, authentic Sichuan flavor!
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Discussion
Ingredients
Auxiliary Ingredients
- Gingerto taste
- Red chili pepperto taste
Main Ingredients
- Garlicto taste
- Baijiuto taste
- radishto taste
Seasonings
- Sichuan pepperto taste
- Saltto taste
- rock sugarto taste