Of course, there are many ways to make kimchi, including Fuling mustard, Korean kimchi, Sichuan kimchi, Northeastern sauerkraut, etc. Many vegetables can be made into kimchi.

Now that the weather is cold, it’s a good time to make kimchi.

I have shared with you how to make Northeastern sauerkraut and Korean kimchi before. Today I will talk about Sichuan kimchi.

by Kaola Four Seasons Kitchen The classification of Sichuan kimchi is actually divided into two categories. One is called "bath kimchi", which means the soaking time is short. Generally, crisp and tender root vegetables or hard vegetable leaves are used, such as radish.

, lettuce, celery, cabbage, etc. are usually soaked on the first day and eaten the next day. The taste is crisp, tender and fragrant, and the saltiness is appropriate; there is also a kind of "deep water pickle" used as a seasoning. It is soaked for a longer time and has a better taste.

It is more sour and salty, such as pickling peppers and ginger, which are essential for making fish-flavored dishes, and there are also ways to make bath pickles such as soaking cowpeas, pickling radish, etc. (Sharing food sayings from Douguo Gourmet Certified Master)

Prepare the ingredients: 5000 grams of water (preferably mineral water), 300 grams of pickle salt (the ratio of water to salt is about 1 kg of water to 60-80 grams of salt); 150 grams of cabbage, 200 grams of carrots, 200 grams of red radish,

200 grams of celery; 3 pieces of aniseed (star anise), 1 piece of kaempferol, 20 Sichuan peppercorns, 5 dried chili peppers, 10 grams of rock sugar, 50 ml of white wine. Detailed instructions: 1. Add the kimchi water to be made in a clean and oil-free pot.

Heat water and salt to dissolve the salt, then let cool.

2. Add aniseed (star anise), kaempferol, Sichuan peppercorns, dried chili peppers, rock sugar, and high-strength liquor to the salt water.

For liquor, use high-grain liquor produced in China, such as Erguotou, Shaoyang Daqu, etc. (Of course, I have no objection if you insist on using Maotai or Guojiao).

I couldn't buy Chinese liquor before, so I used high-strength vodka or rum instead, but it didn't have the aroma of Chinese liquor and the kimchi flavor was not good.

3. Pour the cooled salt water into the kimchi jar or sealed jar. The amount of water should be 2/3 of the kimchi jar.

4. Add washed and dried fresh vegetables and immerse them in salt water.

5. Cover the lid of the kimchi jar and place it in a cool and ventilated place. The kimchi will be ready to eat after 1-2 days. The longer the kimchi is soaked, the more acidic it will become due to fermentation.

Although the steps may seem so simple, there are still a lot of details to pay attention to, otherwise it may go bad easily or taste bad.