Basically, every other person in Sichuan will have an altar of kimchi, and every mother is determined by her own unique kimchi. An altar of kimchi contains all the joys, sorrows and sorrows of many Sichuanese, and various aspects of daily life. Compared with the pk of Sichuan kimchi and Korean kimchi, which one do you love more? Sichuan pickle

Manufacturing characteristics of Sichuan pickle

1. Paying attention to soaking in manufacturing is a real "pickle".

2. The essence depends on the soaking of all kinds of vegetables and fruits in a closed natural environment, without adding too many seasonings, and naturally it can be added with other seasonings according to one's own hobbies, which has the effect of lactic acid fermentation. Then it is transformed into the unique characteristics and taste of kimchi.

3. Because pickle jar is used, its lactic acid bacteria beverage is pure anaerobic fermentation type.

4. Generally, it's all soaked in the filled pepper salt water, and the manufacturing process is much simpler, more convenient and faster than kimchi. Generally, it can be taken off for three days in summer and one week in winter.

5. It not only keeps the original color of fresh vegetables and fruits, but also tastes crisper than fresh vegetables and fruits, and the kimchi fermented by lactic acid bacteria is sour and delicious, which also promotes digestion. Kimchi

Manufacturing characteristics of Kimchi

1. Pay attention to pickling as the leading factor in manufacturing, which is a bit of "pickled" food.

2. The essence depends on the variety of pickled condiments and their effective preparation. During this period, it has the effect of mixing lactic acid bacteria to generate alcohol, and then it is transformed into the unique characteristics and taste of "Korean kimchi", which has a mixed taste.

3. Because only the pickle jar is needed, it does not need to be closed, so its alcohol generation is facultative anaerobic.

4. Korean kimchi does not need to be soaked in liquid state, but only all kinds of auxiliary materials are crushed, rubbed on the main materials, mixed and pickled, and the one-time yield is obtained after alcohol. Therefore, the curing time is long.

5. It is the same as the basic principle of pickled sauce products in northern China, but different only in the selection of materials. It is a kind of pickled sauerkraut with alcohol, and the proper application name should be "Korean pickled sauerkraut".

Sichuan kimchi has a long history of 15 years. At present, China kimchi, Korean kimchi and European kimchi are the three largest kimchi in the world. In terms of market share and favorite quantity, there is no doubt that Sichuan cuisine is China's big brother. Compared with Korean kimchi (pickled sauerkraut), Sichuan kimchi has a longer soaking time and a higher natural environment for anaerobic fermentation, which greatly reduces the probability of harmful sodium nitrite. In terms of quality, Sichuan kimchi is far better than Korean kimchi, but Korean kimchi is often famous in the world, thanks to its cultural and artistic packaging, which is also the position that everyone should and must improve in the future!

The methods of Sichuan kimchi and Korean kimchi listed above are not necessarily very pure, but the special food pays more attention to one taste, and all kinds of flavors will only be known if we try them ourselves.