For Sichuan people, they don’t have to eat meat for a day, but they can’t live without kimchi, which can be eaten cold, stir-fried or made into soup. It’s sour, spicy and refreshing, and goes well with rice.

In my memory, there were delicious kimchi in clay pots at home all year round.

1. Prepare ingredients.

Everything can be soaked, just prepare the vegetables you like.

Common ones include white radish, carrots, long beans, cucumbers, cabbage, purple cabbage, celery, young ginger, etc. After cleaning, wipe off the water on the surface, cut into pieces or strips at will, and then spread them out to dry for a day (make sure they are hydrated)

All evaporate cleanly).

If you are in a hurry, cut it smaller and it will be ready in a day or two. If you are not in a hurry, cut it larger and marinate it for more time to make it more delicious.

2. Boil brine.

Pour water into the pot (add water according to the size of the pickling jar), add peppercorns, star anise, cinnamon, bay leaves, dried chili peppers, salt and sugar. After the fire comes to a boil, simmer over medium-low heat for ten minutes, then turn off the heat and cover the pot.

Cover and let cool (use the remaining heat in the pot to bring out the aroma of the seasonings again).

3. Pickle pickles.

Wipe the water out of the jar, pour a spoonful of high-concentration white wine, and shake the jar to evenly coat the inner wall.

Then add the vegetables one by one, add a few cloves of garlic, and finally pour in the brine.

Seal a layer of plastic wrap around the mouth of the jar, and then close the lid tightly to ensure a tight seal to prevent air from leaking in. This step must not be careless. If air leaks, the vegetables will grow hairy and deteriorate.

4. Things to note.

1. When handling vegetables, be careful to remove rotten and rotten areas, and dig out even the smallest spots, otherwise the entire jar of vegetables will be spoiled when pickling.

2. Whether it is vegetables or jars, make sure they are water-free and oil-free, and use water-free and oil-free chopsticks when picking them up. The brine can be reused 3-4 times if there is no pollution.

The pickled kimchi is mixed with chili oil, and it is crispy when you bite it. With the white steamed buns, I can eat two of them in one go.

If you get tired of eating it cold, you can also use it to stir-fry rice or diced pork, which adds another flavor.