I hope the friends who love to eat kimchi try.

Tools: pottery made of specialized kimchi altar, the outside of the unglazed called tile altar, glazed is a little more beautiful. Altar mouth protruding, altar mouth around a circle of concave tray (i.e., sink, can hold water), buckle buckle bowl can be sealed altar, it can make kimchi in the absence of oxygen to accelerate fermentation, produce a lot of lactic acid. Do kimchi should be filled with water in the side tray to seal the altar, which can prevent air from entering. If you do not have a kimchi altar, you can also use other containers instead, but the container is required to have a large mouth and seal tightly, can not breathe. When I was a child, I went with my mom to buy a kimchi altar, and she would always look carefully at the outside of the altar to see if there were any sand holes and cracks, which is related to whether it will be bad when making kimchi. Nowadays, a kind of glass altar is popular, this kind of altar is more beautiful, and you can see all kinds of colorful vegetables inside from the outside. This also serves as a means of grabbing customers' eyeballs in restaurants.

Sichuan kimchi is usually divided into two kinds. The types are different, the uses are different and the practices are very different.

One kind is diving kimchi, diving kimchi comes from the fact that this dish is soaked in the altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind.

Materials: usually melon vegetables or hard textured roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes, it is usually pig's ear, phoenix claw and pork mince.

Methods: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). Wait until the brine cools completely, and then put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.

Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that the soaked vegetables out of the crunchy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.

Another kind is used as a condiment. There are many famous dishes in Sichuan cuisine are made with this kind of pickle, this kind of pickle if you want to do specialized dishes, then you can soak it for a few more days than the diving pickle, almost a week to ten days can be, more than the diving pickle usually a little bit more sour taste; the other is a long time to soak in the altar, and only fish it up as a garnish when you make the dishes.

Materials: chili peppers, bok choy, white radish, cowpeas, ginger.

How to do:

1. Wash and dry the vegetables to be soaked.

2. Boil water, put in the right amount of salt (about 80 grams of salt per 1 kilogram of water) and set aside.

3. The altar water: use the previous kimchi altar "mother water", or you can ask for some from friends who already have a kimchi altar at home, put in fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine and the altar water is made.

5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled to the brim, leaving as little space as possible, to the liquid surface near the mouth of the altar, brine submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten a button bowl and put it in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

Eating method:

1. Sichuan cuisine, but all fishy dishes will use pickled chili peppers, pickled ginger as a condiment, pickled vegetables are not authentic, Szechuan cuisine is certainly not authentic.

2. Pickled radish: choose a small radish, after soaking hair yeast, you can use three. Four sour radish stewed duck, very delicious.

3. Pickled sauerkraut: usually add sauerkraut when making fish, pickled fish can also have spicy and non-spicy practices, depending on their tastes

determined. Sauerkraut can also be used to make pickled cabbage vermicelli soup, or just use the pickled cabbage after washing, cut into julienne strips, mixed into the red oil chili pepper, a little monosodium glutamate, is also a very delicious Chinese breakfast accompaniment.

4. Stir-fried cowpeas with minced pork is a common but tasty accompaniment to meals.

Remarks: good kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed, add salt and a small amount of white wine, put in a cool place, every day, open mouth for about 10 minutes, about 3 to 5 days moldy taste naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.