When pickling kimchi, add sugar, white vinegar, and millet pepper. Adding "mother water" and white wine to Sichuan kimchi will make it crispy and delicious. Sichuan kimchi, also called pickled cabbage, is a traditional specialty dish and belongs to Sichuan cuisine. It tastes salty and sour, has a crisp texture, is bright in color, has a fragrant aroma, and is suitable for all ages. It can be made all year round, but the climate and environment are very particular when making it. It is a common side dish at home and a well-known meal in Sichuan, China.

Sichuan pickles can be divided according to their uses: condiments and rice dishes - condiments can be used as seasonings for cooking dishes, such as pickled peppers (bell peppers, wild peppers), pickled ginger, and pickled garlic; That is to say, it can be picked up alone or mixed or poured with some chili oil to accompany rice and porridge. Most kimchi such as radish, celery sticks, cabbage leaves, etc. belong to this category.

Sichuan kimchi is divided into two types, bath kimchi and seasoning kimchi. As the name suggests, bath pickles are vegetables that can be taken out and eaten after being soaked in a jar for a few days. Like baths, generally hard-textured roots, stems, leaves and fruits can be used to make bath pickles. Condiments for pickles: The most common ones are pickled peppers, ginger, etc. Why Sichuan cuisine is so delicious is because the famous dishes such as chicken feet with pickled peppers and fish heads with pickled peppers are indispensable for the presence of these condiments.

Kimchi jars and the chopsticks used every time to pick up kimchi should not be stained with oil or meat, otherwise the kimchi water will "flower", that is, white mold will grow on the kimchi water. When you encounter "flowers", you should use clean utensils to remove the mold spots, add an appropriate amount of pickle salt and white wine, move the pickle jar to a cool and ventilated place, open the lid for 10 minutes every day, and it will improve after 2-3 days. If the kimchi is rotten and smelly, it has gone bad and cannot be eaten and must be thrown away.