Sichuan kimchi taste salty and sour, crispy taste, bright color, fragrant aroma, refreshing and delicious taste, refreshing and refreshing, suitable for people of all ages.
They can be made all year round, but when they are made, the climate and environment are very beautiful, they are a side dish of daily life of the family, and they are home cooking in Sichuan Province. Features: Diverse colors, salty and sour taste, slightly sweet. Kimchi has the effect of flavoring and decanting. Sichuan kimchi is easy to store and eat. It can be used as a food supplement or consumed directly. For example, kimchi fish, kimchi chicken, tofu soup, and fish-flavored dishes must be pickled ginger, pickled pepper, etc., which can increase the flavor characteristics of dishes.
White radish 1 carrot tender ginger 1 piece of beans 1 auxiliary ingredients in the white wine salt appropriate amount, pepper appropriate amount, star anise appropriate amount, Sichuan kimchi appropriate amount. Raw materials are to be prepared.
1 raw material to spare. Sichuan kimchi preparation step 1
Add an appropriate amount of cold water to 2 pots, 20-30 peppercorns and 2 star anise. Sichuan kimchi preparation step 2
3 After boiling, let cool. Sichuan kimchi preparation step 3
Wash the 4 beans, fold into long sections and let dry the surface moisture. Sichuan kimchi preparation step 4
5 Other materials are cut into strips or blocks, and also the surface moisture is dried. Sichuan kimchi preparation step 5
6 Blanch the kimchi jar with boiling water, dry it (there must be no raw water), and add the dried vegetables to the altar. Sichuan kimchi recipe step 6
7 sachets of salt to set aside. Sichuan kimchi recipe step 7
8 Salt is slightly more than usual when cooking, and it is salty. The preparation of Sichuan kimchi step 8
9 height number of liquor a bottle of spare. Sichuan cuisine is prepared step 9
10 Add 50 g of white wine. Vegetables put into the altar must be completely submerged in water
Then seal the bottle mouth with cool boiling water and place it in a cool and ventilated place to keep enough water in the sink. Sichuan kimchi preparation step 10
After 112-3 days, you can pay attention to careful observation, whether there are fine bubbles formed, if there are bubbles, indicating that the fermentation is normal, after the vegetables change color, they can be eaten for a few days. (If the vegetables in the jar are eaten, you can continue to add ingredients, red pepper is what I added later) Sichuan kimchi recipe step 11
Tips
If the vegetables in the altar are eaten, you can continue to add ingredients.