Homemade Sichuan Pickles

Name: Homemade Sichuan Pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Radish; to taste Ginger; to taste chili; to taste Sichuan pepper; to taste Salt; to taste Sugar; to taste Baijiu

Classic Sichuan brine pickling at its simplest, where radish, ginger, and chili steep in a salted, boozy brine to develop the signature sour crunch prized across the region.

0 minNewMedium Pickled & Preserved Raw Savory & Sweet

Instructions

1
Clean the kimchi jar and dry it in the sun for later use.
2
Wash the ginger, radish, and chili.
3
Wash the Sichuan pepper and let it dry
4
Ingredients: salt, white liquor, sugar
5
Cut the radish into strips, cut the ginger into sections, spread them out with the chili, and dry them in the sun for a few hours.
6
Put salt in the kimchi jar
7
Add sugar
8
Serve alcohol
9
Add Sichuan pepper
10
Add vegetables
11
Add the cold boiled water that was prepared in advance
12
Cover it, and pour water along the edge of the jar. Place it in a cool, ventilated area, avoiding direct sunlight, and make sure to add water to the edge of the jar every three to five days. After more than 20 days of fermentation, it is ready to eat.