Hello everyone, here is [Liu Yi hand food], pay attention to lao Liu, share a delicious and practical home cooking every day
1, Sichuan kimchi, also known as pickled sauerkraut, traditional specialties, belongs to the Sichuan cuisine.
2, today Lao Liu will come to share the "Sichuan kimchi" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Cabbage, carrots, radish, millet spicy, pickled ginger, pickled wild pepper, high liquor, white vinegar, ingredients, garlic
4, first wash and drain the white radish cut off two ends, and then planing off the skin, radish first cut strips, and then cut a knife horizontally, and then cut the diamond-shaped diagonal slices, carrots cut off the two ends of the planing to remove the skin, cut the diamond-shaped diagonal slices, the cut carrot slices and radish slices in the pot
5, then wash and dry the water of the cabbage into two, then cut off the old roots, the same slices, by hand to break open. Put cold boiling water in a glass bottle without water and no oil, put half of it, then add the cut kimchi, add 2 pieces of brown rock sugar, 120 grams of salt, and continue to put the cut kimchi in
6, in the bottle into the pickled ginger slices, garlic slices, pickled wild pepper and millet spicy, together with the water of the running wild pepper poured in, and then put in half a bottle of white vinegar, increase the sour taste, add a little high degree of liquor, both can increase the fragrance and can increase the shelf life, and then cover the glass cover, with water to isolate the air, placed in a cool place, fermentation for ten days can be eaten
7. After the fermented mother water dish is finished, you can also put the dish in. The taste is salty and sour, the taste is crisp and raw, the color is bright, the aroma is fragrant, the appetizer is refreshing, the wine is greasy, suitable for all ages
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