How to Make Sichuan Pickle 四川泡菜怎樣做(with English subtitles)

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Key Points:
1) 1/2 jar of boiled brine made of 10% salt.
2) Add 20-30 Sichuan pepper right before turning off the boiling brine.
3) After the brine is cooled, add red chili(fresh or dry), ginger roots, and 40% liquor(2 TBSP).
4) Wait 5 days before adding fresh vegies. Air-dry the vegies for several hours or over night. Add a little salt. Seal the lid with water.
5) Three ways to eat Sichuan pickles
A. 1-3 days, eat directly as salad or side dish;
B. 1-2 weeks, stir-fry;
C. 1-2 years(at least 6 months), sour soup.
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Опубликовано:

20 окт 2024

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Комментарии : 7

@normawingo5116 4 месяца назад

Thank you, very helpful information 🙏

@vinniekay0967 2 года назад

Hello yeqiang.. I'm from the Netherlands (Holland) and we've had contact last week. It's a pity there's no English subtitles for this video. I don't speak Chinese ofcourse.. ;)

@yeqiang 2 года назад

Just added.;-)

@vinniekay0967 2 года назад

@@yeqiang Thank You! Xièxiè! And in advance best wishes and a Happy New Year! Xin nian quai le!

@fugwa 3 месяца назад

Must be English subtitles for Stevie Wonder

@nezerthonthethird 2 года назад

I would love to start a Chinese pickle jar but I'm Muslim and so cannot have anything with alcohol in it 😭 Is there any way to substitute the alcohol in the brine recipe?

@jalifritz8033 10 месяцев назад

It’s hard because the alcohol kills of yeast so lactic acid fermentation can easily occur. You could add some vinegar but this will affect the taste and performance. Fermentation can also happen without alcohol but you run the risk of yeast infection who will also convert sugar into alcohol. You can spot it by white flowy bits on top of the liquid and the smell. You could also use some lactic acid bacteria cultures at the start to prevent it from spoiling. But in general It will work without alcohol but you might be forced to redo the process more often because unfavourable microorganisms can grow more easily.