Homemade Fermented Vegetables Recipe – Beginner’s Guide
Learn to make your own pickled vegetables at home with this traditional Chinese method of fermenting vegetables! Great for cooking or enjoying right out of the jar!
Servings 5
Ingredients
- 2 L clear water
- 1 bay leaf
- 1 star anise
- 1 tablespoon Sichuan peppercorn
- 120 g sea salt
- 1 tablespoon sugar
- 1 piece ginger
- 1 head of garlic
- Red chilies
Instructions
- Clean the inside of the container VERY thoroughly with water. Add the white wine to clean the jar.
- In the water, add the spices, add salt and sugar. Bring to a boil and let cool.
- Rinse all the vegetables very thoroughly. The white radish, lettuce cut into strips, cabbage torn into large pieces, Snow pea, red chillies (or prepare some other vegetables you like), ginger and garlic are prepared. Let dry.
- After the prepared vegetables are fully dried, put them in a jar and pour the water that the spices were boiled in (strain to keep the spices out).
- Add 2 tablespoons of high-alcohol liquor before sealing. Store in a cool and dark place. Soak for 1 week.
- Because fermented vegetables will produce gas at the beginning, you can open the lid every day for a few days.