Sichuan pickles

Name: Sichuan pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Vegetables; 1 bag Pickling salt; 3L plain boiled water; 100ML Baijiu; 300ML kimchi brine; 20 grain Sichuan pepper; 10 piece Xiaomi chili; 5 slice Ginger slices; 3 clove Garlic; 20 g white sugar; 1 piece Star anise; 1 slice Bay leaf; 1 small piece Cinnamon; to taste Fennel

An old-fashioned crock of brined vegetables seasoned with whole spices, fragrant liquor, and fermented rice mother brine, the backbone of countless sour, crunchy Sichuan accompaniments.

0 minNewMedium Pickled & Preserved Other Sour Spicy

Instructions

1
Prepare all the materials.
2
Clean the jar, scald it with boiling water, and let it dry.
3
Mix the kimchi salt with cooled boiled water and pour it into the kimchi jar.
4
Add spices and Sichuan peppercorns and chili peppers.
5
Add white liquor.
6
Add fermented rice.
7
Add the kimchi brine.
8
Mix all the ingredients thoroughly.
9
Mix all the ingredients thoroughly.
10
Cover the jar lid, let it ferment until fine bubbles appear around the millet chili floating on the surface, then you can add vegetables for pickling.