Kimchi does not have too many core secrets, the following simple way is to make a very authentic Sichuan kimchi recipe, according to the do must be OK, do not understand the friends please leave a message.
First, ingredients
The weight of grass fruits, cinnamon, star anise, and fragrant leaves totals 50 grams, and is washed with water and set aside;
50 g dried sea pepper, wash and set aside;
10 pounds of cool boiled water
Salt 300 g
High liquor 100 g
Rock sugar 100 g
20 g dried peppercorns
Second, the steps
Kimchi jars are best made of traditional pottery, glass can also be used, put in the above ingredients, and then add 10 pounds of water, you can.
Kimchi: garlic (without peeling), ginger, chili, radish, celery, cowpea, etc., the ingredients must be fresh, can not be broken.
After putting it in, sprinkle some salt on the cornice of the altar, and then pour water to act as a seal, about ten days, just make kimchi. There is not much attention, everything can be bubbled, pay attention to the following details.
Third, pay attention
The first time to soak, slightly more with a little salt, the water along the altar can not be dried, timely replenishment, air leakage will make the kimchi deteriorate.
When taking kimchi, wash the tool, use your hands to wash it, never get oily, otherwise a pot of kimchi will be wasted.