Sichuan kimchi mother water preparation method, pickled kimchi is very delicious

1, Sichuan kimchi mother water in the production of the need to prepare sorghum wine, 50 grams, white radish and green radish and water radish and carrots to prepare one, cabbage one, long beans, a handful of lotus, green pepper and small red pepper and young ginger, each appropriate amount to prepare some, with juice of wild mountain pepper, prepare half a bottle of pepper a handful, cinnamon leaves, rock sugar and ginger and coarse salt, as well as water, should be prepared in moderation.

2. Wash all the prepared vegetables with water, put them in a drainage basket to dry, then cut them into the pieces or slices you need, and continue to dry for 3 to 5 hours. Wash the kimchi jar and let it dry, then add an appropriate amount of high liquor and shake it to disinfect its inner walls.

3, pour the appropriate amount of water into the oil-free pot, add the appropriate amount of peppercorns and star anise, as well as cinnamon and supper and rock sugar and other seasonings, heat and boil, and when it cools down, directly pour into the kimchi jar, and then put in the juiced wild pepper, followed by sorghum wine, and finally the dried vegetables can be put into the kimchi juice.

4, at this time to button the lid of the kimchi jar, and then put an appropriate amount of water in his sink, and then put the kimchi jar in a cool and ventilated place, after two days the cabbage inside can be eaten, after three or five days the radish in it can also be tasted, about ten days of kimchi inside can be taken out, the remaining water is can be used repeatedly, Sichuan kimchi mother water, the longer the use of such kimchi mother water, the more pickle dishes, the better the taste.

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