How to pickle Sichuan kohlrabi
As one of the representatives of traditional pickled vegetables, Sichuan kohlrabi is deeply loved by people for its spicy, sour, refreshing and appetizing characteristics. In recent years, with the rise of healthy eating, home-made pickles have become a hot topic. This article will introduce the pickling method of Sichuan kohlrabi in detail, and attach structured data for reference.
1. Materials required for pickling Sichuan kohlrabi
| Material name | Dosage | Remarks |
|---|---|---|
| fresh kohlrabi | 5kg | Choose ones that are even in size and free from pests |
| salt | 300g | Coarse salt is better |
| chili noodles | 150g | Can be adjusted according to taste |
| pepper noodles | 50g | Freshly ground is more fragrant |
| Liquor | 100ml | high strength liquor |
| white sugar | 50g | Optional |
2. Detailed explanation of pickling steps
1.Pre-processing: Wash the fresh kohlrabi, dry the surface moisture and cut into uniform pieces or strips. Traditionally, part of the crust is left on for extra crispiness.
2.First pickled: Mix the cut kohlrabi with 200 grams of salt, rub it with your hands until the vegetable body becomes soft, and marinate for more than 12 hours. This process will seep out a lot of water, and the pickling water needs to be discarded.
3.seasoning: Mix the chili powder, Sichuan peppercorn powder, remaining salt and sugar evenly. You can add minced garlic, minced ginger and other seasonings according to your personal taste.
4.Install the altar: Mix the seasonings and pickled kohlrabi thoroughly, put it into a washed and dried pottery jar, compact each layer once, and finally pour in white wine to seal.
5.fermentation: Seal the mouth of the jar and place it in a cool and ventilated place for fermentation. It takes about 7-10 days in summer and 15-20 days in winter.
3. Precautions during the pickling process
| Things to note | Reason explanation |
|---|---|
| Keep utensils clean | Avoid bacterial contamination leading to corruption |
| control salinity | Too little salt can easily cause spoilage, while too much salt can affect the taste. |
| Regular inspection | If you find any abnormal odor, you should deal with it immediately. |
| avoid grease | Grease can cause pickles to spoil |
| Use clean utensils | Prevent the introduction of miscellaneous bacteria |
4. Preservation methods of Sichuan kohlrabi
1.short term storage: Pickled kohlrabi can be stored in the refrigerator and is recommended to be consumed within 1 month.
2.long term storage: If you want to store the pickles for a longer period of time, you can take the pickles out and dry the surface moisture, then put them in a sealed bag and freeze them for up to half a year.
3.Save the whole forum: The traditional method is to keep the water around the altar dry and place it in a cool place. It can be stored for 3-6 months.
5. Suggestions for eating Sichuan kohlrabi
1. Eat it directly as an appetizer, suitable with porridge and rice.
2. It can be cut into thin strips and stir-fried. It is the main ingredient in the famous Sichuan dish "Stir-fried Twice-cooked Pork with Kohlrabi".
3. Chop it into pieces and mix into noodles or cold dishes to add flavor.
4. As an ingredient in hot pot, it can increase the flavor of the soup base.
Through the above detailed step-by-step introduction, I believe you have mastered the traditional pickling method of Sichuan kohlrabi. Homemade pickles are not only healthy and hygienic, but can also be adjusted according to personal taste, which is a manifestation of the current pursuit of quality life. Come and try it!
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