[Sichuan Cuisine]: Sichuan Pickles

Place the pot on the stove, add an appropriate amount of cold water, add 20-30 Sichuan peppercorns and 2 star anise, bring to a boil, then turn off the heat and let it cool for later use.

Wash all the vegetables and cut them into strips or pieces.

Leave it on the curtain to air for half a day.

Rinse the kimchi jar with boiling water and let it dry; (absolutely no cold water) pour the cooled Sichuan pepper water into the jar.

Add 50 grams of white liquor and a little more salt than usual when cooking; stop adding salt once it tastes salty.

Put the vegetables into the jar, making sure they are completely submerged in water, then seal the jar with cooled boiled water, place it in a cool and ventilated area, and ensure the water in the container does not dry up.

After sealing, let it sit for about a week (depending on the temperature). After 2-3 days, you can observe carefully to see if bubbles form around the green peppers. At the beginning, there may be one or two very tiny bubbles, which are almost invisible if not observed carefully. If there are bubbles, even just one, it indicates normal fermentation. After the green peppers have completely turned yellow, let them sit for another 2 to 3 days.