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Sichuan pickle user manual:

1. 1.     Put the whole package pickle origin water into Sichuan pickle special can and enter pure water 600-650ml, mix them.
2. 2.     Enter the fresh vegetable you like 300-500g. seal the can and wait about 1-2 days.

Attention:

1. 1.     This origin water may become tasteless after three times’ repeated Vegetables. You need to enter 1/3 package in next using.
2. 2.     This product is with the patent and can not be mixed with other sauces In the can, which may effect the taste.
3. 3.      Oils should be kept far away from can when you infuse or get out of the pickle. Seal the can after using!
4. 4.     White dreg in the can during the infusing process is normal. It is activity lactobacillus ferment appearance.
5. 5.     Three or more kinds of vegetables will be better taste in each can.
6. 6.     In normal temperature, leaf style vegetable’s infusing time is shorter than stem style vegetable and summer  season is shorter than winter.
7. 7.     quality guarantee: 30months

PS: The special pickle can is new technology instead of the traditional can and has the automatically exhausting and sealing function. Vegetables in the can will not go bad.

Material:

Salt, water, ginger, hot pepper, garlic, pepper, spice, lactobacillus, sodium glutamate

Patent number:200810305484.5

Pickle can patent number:00810302191.1

Pickle can automatic exhausting cover:2005200361576