TRADITIONAL CHINESE GLASS FERMENTATION JAR RECIPES

Steps:

• Thoroughly clean a one-gallon Chinese pickle jar. To sterilize the pickle jar pour hot boiling water into the jar, swirl the hot water around then discard.
• Combine the brine ingredients together and mix well, then add all the spice ingredients to the brine.
• Put all the vegetables inside of the jar pushing them down tightly.
• Pour the brine and spice mixture into the jar and make sure that the brine completely covers all the vegetables.
• Pour water in the trough of the pickling jar to about half full. Cover the jar and let stand in a cool location of the kitchen for seven to ten days. The longer the vegetables are fermented the sourer they become.
• Beginning on the seventh day, periodically remove the cover and sample the vegetables. When the sourness of the vegetables is to your liking then remove them from the jar and store refrigerated in a clean container with lid.
• Cut the vegetables into small pieces of about ¼-inch thick before serving.

Steps:

• Wash your pickle jar carefully and then put aside to drain all the water.
• Wash all the ingredients carefully and then drain them thoroughly. There should be no water.
• Put the water in a large pan and heat the water to boiling. Then move away from fire to cool down naturally.
• Get the dried pickle jar, put one layer of chili pepper and tender ginger, add one layer of salt and sparkle some Sichuan peppercorns. Repeat again until all the peppers and gingers are placed.
• Pour cooled down water to pickle jar. Make sure that all the ingredients are soaked by water.
• Cover the lid and pour some water in the edge to prevent any air goes into the jar.
• Put the jar in a cool environment and wait for 7 days.
• Add other ingredients into the jar to make your own favorite pickled vegetables. You can add cabbage, green beans, cucumber and radishes.