When Sichuan kimchi is cooked at home, you need to prepare a pickle jar with a brim and many raw materials needed to make kimchi. Wash everything, dry it, and put it in a pickle jar; Then add cold boiled water (purified water) and salt, finally seal the jar, add water along the jar, stand in a cool, dry and ventilated place, and wait for lactic acid bacteria to ferment.

Different people make kimchi with different tastes. In Sichuan, there is a saying that we only need to taste kimchi to know if a family can cook. Want to make delicious kimchi, just the following steps.

First, prepare the ingredients, wash the jars of kimchi. There are two kinds of utensils commonly used: ceramic jars and glass jars. No matter which kind of utensils, they must have jars. The ingredients that need to be prepared are salt, pepper, ginger, garlic, red pepper, pickled pepper, cowpea, radish and so on. Sichuan pickles are extensive and profound. In the eyes of Sichuan people, all vegetables can be pickled.

After preparing these essential items of kimchi, you need to clean the jar and ingredients, dry the water naturally, and then put it into the jar. In addition to pickled pepper water, cold boiled water needs to be added to the water used for kimchi. When making salt for the first time, you can put more salt, and later increase or decrease the amount of salt added according to your personal preference.

If you want kimchi to ferment faster, you can pour a small amount of high-alcohol liquor, and sorghum wine is the best.

Second, add ingredients and wait for pickling to make kimchi. Some people like to add spices, while others don't like to add spices. With the addition of spices, kimchi will be covered with rich spice flavor. Whether or not to add spices depends on personal preference. Personally, I like the pure taste of kimchi, so no spices will be added during the production process.

After adding salt, we can add a proper amount of rock sugar. The existence of rock sugar will make the taste of kimchi more crisp besides sour, spicy and salty, which is a taste that many people like.

After the above steps are completed, it is necessary to seal the altar, join it and let it stand along the water. At the current temperature, it takes 7- 14 days for kimchi to ferment.

In the whole process of making kimchi, it is forbidden to be raw and greasy. If kimchi is defiled, it is likely to go bad. Therefore, when we pickle pickles, we must clean the utensils and ingredients used.