How to make Sichuan pickled ginger

In addition to hot pot, Sichuan is also very popular among the public. In addition to pickled radishes and pickled cabbage, Sichuan pickled ginger is also very unique in taste. Eating a piece of Sichuan pickled ginger when you have a poor appetite can stimulate your appetite. So what steps should you follow to make a jar of authentic Sichuan pickled ginger?

To make kimchi, you first need to buy a jar, which is sold in large vegetable markets. You need to test the sealing of the jar first and ask the seller to test it for you. Light a ball of paper and put it in. Then add water to see if the water seeps out. If not, add water to the edge of the jar, cover it with a lid, and slowly open the lid. If it feels tight and difficult to open, it means it is well sealed.

After buying the jar, wash it, dry it and let it air out.

Then comes the preparation of salt water:

Boil purified water, let it cool, or use mineral water (again, do not add oil), put it into half of the jar, pour in 800 grams of pickling salt, and pour in 50 milliliters of white wine. It must be authentic Erguotou, or pure grain white wine, don't buy fake ones.

Here let's talk about the amount of salt and wine. There is no strict ratio. Add a little salt at first, try pickling the cabbage, taste the saltiness, and then add more salt as appropriate. Add more salt if you soak more peppers, and less salt if you soak more seasonal vegetables. Don't use too much wine, add a little at a time, and if you find there is white on the surface, add a proper amount.

If you like it sweet, you can add some rock sugar.

Cut off the stem of the pepper and then use a toothpick to poke a hole in it, as shown in the picture (the toothpick is removed)

Remove the ends of fresh garlic, peel off the membrane, wash and dry, and wipe dry with a kitchen steaming cloth if there is any moisture.

Half a bag of bagged green peppercorns is a must. It will make the salt water taste extra good and will prevent the white layer from growing on it. It’s not easy to buy in this supermarket. You have to go to the seasoning section of the vegetable market.

Take a carrot, or pickle Xinlingmei, and cut it into pieces. This will make the brine very beautiful and slightly red, and the radish will also be crisp and refreshing.

Three pounds of fresh young ginger, washed and dried

A jar of kimchi is ready. To make the ginger taste good, the above auxiliary ingredients such as peppers, peppercorns, garlic, and carrots are indispensable.

Refreshing Sichuan Pickled Ginger

Precautions

1. No oil

2. No raw water

3. If you can buy basil, soak it for a while, it will be especially good. The jar will not easily turn white. Please try to follow my steps and methods. My kimchi jar has been used for many years and has never turned white. It tastes especially good.