Kimchi is a home-cooked dish in Sichuan. Every household has its own secret recipe, and all the secrets are in these hands. It is said that there used to be two pickle jars in Sichuan people's homes. One jar is specially used to soak spices such as ginger and millet spicy, and the other jar is used to soak some daily pickles.

Use any vegetables, ginger, boiled salt water, chicken feet, peppers, star anise, salt (gravy) and mineral water. Step 1. Burn the whole cylinder with hot water for disinfection. It is important to pay attention to disinfection. This is the reason why kimchi cooked by many people tastes wrong.

2. Place the bottle mouth obliquely downward to control the moisture in the bottle. In addition, the bottle mouth facing down can also prevent dust. If dust enters, the previous disinfection will be in vain.

3. Prepare a pot of water, add pepper, star anise and salt to make pepper salt water. Boil and cool for later use. In the past, kimchi was made with spring water or well water, but now the conditions are limited. We can use mineral water or pure water instead of tap water. If it is better to have well salt, iodized salt must not be used.

4. Pour the salt and pepper water into the cylinder, and pay attention to the dosage of 2/3 of the cylinder volume to leave room for raw materials and air.

5. Wash the assorted vegetables carefully, dry them and put them in a jar. Adding ginger can make pickles taste like ginger, and it can also be used as seasoning when cooking in the future.

6. Add primer to the fuel tank. People who want to save trouble can add other people's kimchi soup or bought kimchi soup as a primer.

7. Cover and seal with water. If you want to brew for a long time, seal it with wax. If you want to eat chicken feet, you can cook them and put them in a jar for the night.

Tips Sichuan pickles can be divided into boiled vegetables and deep-water vegetables according to the length of brewing time Boiled dishes are also called bath dishes, which means they can be soaked for a day or two. Give priority to with fresh vegetables, such as celery, cucumber, radish, cabbage, chicken feet. Because of the short time, the ingredients have always kept bright colors, and the taste is not particularly sour, which is refreshing. Deep-water vegetables are mainly roots, such as peppers and cowpeas. They are brewed with aged brine, and after a long period of fermentation, the taste is more rich and sour.