「素食」在家做四川泡菜，做好这几点，放上100年不是问题！ |【Vegan】Homemade Sichua Style Pickle

Many comments asked me about how to make proper Sichuan pickle. This time I made a video detailed every steps. As long as these steps are done correctly, pickle can be stored for many years. My grand mother’s pickle water is almost 60 years old. It’s older than me.

1. If you don’t have old pickle water, you can put the water that comes with jarred pickled wild pepper. If you can't find it, you can also skip this steps. It just takes longer time to ferments.
2. If the kimchi tastes too sour, it means there is a lack of salt. Add some salt. On the contrary, if it is too salty, add vegetables.
3. Make sure to clean the rim of the jar regularly to prevent bacteria from growing on the pickle. In addition, if you always forget to add water to the rim of the jar, it is best to seal it with an layer of plastic wrapper to prevent the water from drying out.
4. It takes time and be patient to make a great pickle liquid.

之前有小伙伴问四川泡菜做法，这次就做了一期详细的视频，希望大家都能够在家做出来，详细做法都叙述在视频中了，只要做好这些点，泡菜可以放几十上百年都没问题，我婆婆家的泡菜水都快有60岁了,哈哈哈比我还大，做好一坛泡菜还可以传承，想想还觉得挺有意思。
这里补充一下：
1.没有泡菜母水，可以放野山椒水，一般一小坛分量不多放一包就可以，太多了会有点辣，大坛子可以再加量。实在没有也可以不放，只是发酵慢一点
2.泡菜做成后如果感觉有点过于太酸了，这时候说明缺少盐，再加点盐进去，相反太咸了就加蔬菜进去
3.坛沿要定期清洗一下，防止滋生细菌导致泡菜容易长白花，另外如果经常忘了给坛沿加水，最好在坛口多封一层保鲜膜，可一定程度防止坛沿水干了泡菜水长白花。
4.刚做的泡菜水味道还不是那么好，好吃的泡菜都是养出来的，所以耐心等待，平时细心呵护，等待时间沉淀

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