Thank you so much for sharing this yummy pickles, I always watch your cooking in other Chanel, A pretty grandma with lots of knowledge of food. For those who wish to make this pickle, here is the recipe that she gave in one of the comments. 100 g salt, 15 g Chinese red pepper, 15 g star anise, pan fry them and wait unit cool before bottling ! She always fry a lot and keep in the bottle, so she took 30 g / 1 Tabsp add cold water 1000 cc, stir to let the salt melted and soaked in vegetables (garlic, pickled ginger, 蕎頭,, red chili, carrot, cabbage Or white radish to 80 % full , the average pressure to make all the ingredients in the brine ! Summer 5 to 6 days, winter 10 to 12 days to complete!, ( 高梁酒/ kaoliang wine a tablespoon only can add in the 2nd batch, not the 1st batch or after it has fermented ) The remaining fried salt and pepper keep in a bottle and add in when needed or until the taste fades after the 1st batch. You can continue to add in more veggie but to remove the pickled one out and fresh veggie put in the bottom then put back the pickled veggie ontop. 林秋香老師 食谱 100 gm 鹽,15 gm 花椒,15 gm 八角先乾鍋炒香放涼裝瓶!取30g加入冷開水1000cc,高梁酒一大匙融化後放入蔬菜浸泡(大蒜,嫩薑,蕎頭,辣椒,胡蘿蔔,高麗菜或白蘿蔔至八分滿,平均壓一下使全部食材在湯汁中!夏天五至六天,冬天十至十二天即可完成! 剩餘的鹽花椒八角可等至味道變淡時再次加入
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Thank you for your translation^^ You can watch our Chanel & Facebook facebook.com/pg/yummy093/videos/?ref=page_internal ,tannk you soooo much!