Pickled Vegetable Sichuan

Method8 steps

1. 1

   Step 1: Wash the water-seal pickle jar carefully and leave it to drain completely.

2. 2

   Step 2: Wash the red chilies and fresh ginger (1 lbs.) carefully, then drain them thoroughly until no rinse water remains.

   Uses 1 lbs. chili red pepper (long chili red pepper; you can also replace it with green ones.) · 1 lbs. fresh ginger · Water for washing peppers and ginger

3. 3

   Step 3: Put the water (2 lbs.) in a large pan and heat the water to boiling. Then move away from fire to cool down naturally.

   Uses 2 lbs. water

4. 4

   Step 4: Get the dried pickle jar, put one layer of chili pepper and tender ginger, add one layer of salt (10 oz.) and sparkle some Sichuan peppercorns. Repeat again until all the peppers and gingers are placed.

   Uses Washed thoroughly drained chilies and ginger · 10 oz. salt · 1 tbsp. Sichuan peppercorn

5. 5

   Step 5: Pour cooled down water to pickle jar. Make sure that all the ingredients are soaked by water.

   Uses Layered chilies, ginger, salt and Sichuan peppercorns · Boiled completely cooled measured water

6. 6

   Step 6: Cover the lid and pour some water in the edge to prevent any air goes into the jar.

   Uses Pepper/ginger pickle jar with cooled brine · Water for the jar external water-seal rim

7. 7

   Step 7: Put the jar in a cool environment and wait for 7 days.

   Ferment pepper-and-ginger batch 7 days · 10080 minUses Water-sealed pepper/ginger pickle jar

8. 8

   Step 8: Use the pepper-and-ginger pickles from this measured batch. The original source also suggests later adding cabbage, green beans, cucumber or radishes to the brine, but supplies neither amounts nor their fermentation times; use a complete recipe for a chosen additional vegetable rather than assuming it is ready after this batch’s 7 days.

   Uses Fermented pepper-and-ginger pickle batch