Talk about Sichuan pickles

My hometown is in Zhongjiang County, Sichuan Province. My old house is located in front of the "Little Cross" Confucian Temple in the city. I went back twenty years ago. In 2003, I attended a conference in Chengdu but never returned to my hometown. The small streets, rivers and bridges in my hometown can only remain in my memory...

The kimchi in my hometown is famous all over the world. When talking about Sichuan kimchi, there is a sense of intimacy. It is always in our lives, but He is unassuming and always available when you need him. The end of the year is approaching, and there are more days for big meals. After you're full, it's really a good choice to grab some kimchi to spice things up. Today I will introduce to you how to make Sichuan kimchi.

Kimchi, also called sauerkraut. Among the domestic kimchi, Sichuan kimchi is more particular, including pickling condiments, rice, and boiling water. Pickled red peppers, young ginger, garlic, etc. are generally used as seasonings in cooking and are called condiments. Seasonal vegetables such as pickled greens, radishes, and onions are generally used as side dishes to accompany meals. Some dishes should not be soaked for a long time, such as soaking radish skins, radish slices, and lettuce strips. They only need to be soaked quickly to make them crispy and tasty. Most of them can be marinated overnight. This kind of kimchi is usually called "boiling water pickle" or "diving pickle".

There are three keys to making crispy and fresh kimchi

The first is to have a good jar with an eaves on the side. Add water to the eaves and cover it with a lid. It blocks the air and prevents air leakage; secondly, it must be placed in a cool and humid place. Our hometown is an old house, and the kimchi jars are half buried underground; and finally, the salt water for making kimchi should have a little bit of mother water (mother water). The water is the salt water that people have soaked in for several years as a primer). If there is no mother's water, the kimchi will taste good after soaking for at least a year. If there is mother water, the kimchi made after two or three months will be delicious.

There are several types of pickle jars, including earthenware, glass, and fine porcelain. If the restaurant is not specifically used to make "diving kimchi", it is best to use earthenware or fine porcelain kimchi jars. The vegetables made in such jars have good taste and can be stored for a long time.

Second, five steps for pickling kimchi

1. Wash the kimchi jar and dry it. Do not leave raw water (unboiled water) inside;

2. Take an appropriate amount of water, boil it, add an appropriate amount of salt, stir and dissolve, the saltiness can be a little heavier. Wait for the salt water to cool before pouring it into the jar. If you don’t know how to mix salt and water, you can go to the supermarket to buy pickle salt. Some spices are also contained in the salt. Just follow the instructions above;

3. Pour the salt water into the jar Finally, add ginger, garlic and other seasonings. You can add more. If you like spicy food, you can add some fresh red pepper or Sichuan peppercorns (note that these spices must be washed and dried before being put into the jar, otherwise the salt water will go bad). After the seasonings are put in, cover the jar and add water to the edge of the jar;

4. After half a month, the salt water is almost ready (soak it immediately, it is okay not to raise it for half a month) , then wash the vegetables to be put into the jar and dry them (if the vegetables are not dried and brought into the jar with raw water, the brine will deteriorate and the kimchi will become very sour);

5. Soak the vegetables. After two or three days, you can open the jar lid and taste the kimchi. If the vegetables lose their original green flavor, it means they are ready.

The third thing is that in the process of making kimchi, you should also pay attention to a few points: the kimchi should not be dipped in oil or raw water; it is best to use special chopsticks; if you find a layer of white things floating on the surface of the salt water, you can Put a spoonful of white wine or brown sugar and it will disappear, or you can just knock it off; if you use Chinese cabbage or cabbage to make "jumping pickles", it's best to put less, or get some well-raised salt water and put it in a small jar inside. Because Chinese cabbage and cabbage cannot be soaked for a long time, it is best to eat them in two or three days. After making kimchi, the salt water may become lighter. If you want to increase the saltiness, it is best to boil water, soak it into salt water, cool it, and then Join the forum. If you pour the salt directly into the jar, it will not work for a while because it is difficult to dissolve.

For thousands of years, food has accumulated into a culture. Sichuan pickles are just an inconspicuous side dish in Sichuan food culture. However, it has already left the basin. Bags and cans are spreading in all directions, and are being accepted by friends all over the world, and are quietly changing the eating habits of people all over the world. In this sense, Sichuan pickles are still a shining pearl in Sichuan food culture.

I am quite proud to carry it forward!