Sichuan pickles (experimental version of raw water and cold boiled vegetables)-You Are Foodie

By Antony
51

Sichuan pickles (experimental version of raw water and cold boiled vegetables)

I have nothing to do. I suddenly want to make pickles. After seeing many friends' methods, I am really uncertain whether to use cold boiled water or raw water? I simply found two glass bottles used to make wine, one big and the other small, just right. I can do both. Let's see which one has a high success rate and which tastes better? Large bottles of cold water, small bottles of raw water, we come together to witness, pray ing.....

Main Ingredients

Carrot A moderate amount of
garden radish A moderate amount of
ternip A moderate amount of

Auxiliary Ingredients

Sichuan Pepper appropriate amount

Step 1 . Wash all materials and dry them.

Step 2 . The glass bottle was also washed and scalded with boiling water.

Step 3 . Also dry the water.

Step 4 . Put salt in the glass bottle first, then water.

Step 5 . Add pepper.

Step 6 . Add green and red pepper.

Step 7 . Add ginger and garlic.

Step 8 . Put in all the materials such as radish

Step 9 . I use Erguotou to add high Baijiu, with high degree.

Step 10 . Cover the glass cover, add water at the edge, and do not leak. A bottle of kimchi is ready.

Step 11 . The only difference between the two bottles of kimchi is water. The other processes are the same. We are looking forward to the birth of delicious food.

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