Sichuan Pickled Veggies

Step 1

Throughly clean and dry pickle jar, then rinse with the baijiu or your choice of substitute, cover and set aside

Step 2

Throughly clean and dry garlic, chilies, ginger, and the veggies of your choice; cut veggies up, if needed

Step 3

Add salt and Sichuan peppercorn to filtered water, bring to boil, then boil for 5 minutes and let the brine cool to room temperature

Step 4

Drain the Sichuan peppercorns and put them into the jar

Step 5

On top of the Sichuan peppercorn, pile dried ingredients in the order of chilies, garlic, ginger, and the veggies of your choice (make sure the veggies you plan to eat first are on top)

Step 6

Pour cooled brine into jar just enough to cover the veggies, the pour in the bajiu (or substitute)

Step 7

Cover the jar, and create an air seal by adding water to the rim

Step 8

Since we are not using "mother liquor", the fermentation should take longer and be ready in 3 to 4 weeks

Step 9

Leave jar in a shaded, cool spot; check weekly to make sure air seal is still in effect (enough water in the rim to keep the cover fully submerged)

Step 10

Watch out for kahm yeast (white film floating on top of brine) forming; if formed, remove immediately and pour 2 tbsp (30 ml) of baijiu on top of brine before covering the jar

Step 11

When adding new veggies, make sure to clean and dry veggies thoroughly (optional: also rinse veggies in boiling water for 30 seconds) before adding into the jar, and pour in 1 tbsp (15 ml) of baijiu before recovering the jar

Step 12

Whenever you open the jar, make sure to add 1 tbsp of baijiu before recovering the jar

Step 13

The brine should taste more salty than sour; if that is not true, add .7 oz (20 g) of salt to the brine and check again in 3 days

Step 14

Make sure to use clean utensils when taking veggies out of the jar, and AVOID LETTING OIL INTO THE JAR