Sichuan pickles. First, we heat the pickle jar with boiling water, which can sterilize it. Then we pour out the water, cut off the roots of garlic, peel off the skin, remove the head and tail of cherry radish, cut off the roots of millet and red pepper, and clean all the materials with water. Put the ingredients on the drain rack and drain the water on the surface. You can also add some favorite dishes, such as vegetables to drain the water, cut the white radish into small pieces and put other vegetables in the jar. Pay attention to the fact that everything in the whole use process needs to be oil-free and water-free.

Pour water into a bag of pickled mother, add half a bag of salt, then pour boiling cold boiled water, then pour two or three spoonfuls of white wine, and then pour some cold boiled water without adding any materials. Then seal the bottle with plastic wrap, add a proper amount of water at the edge of the jar mouth, and put the jar in the shade. After 20 days, it can be eaten. You need to change the water in the pickle jar every four days or so. When taking out pickles, use separate chopsticks to keep them free of oil and water. Once there is water in the jar, kimchi goes bad easily.

Then soak it in a bottle. In this way, the food tastes very crisp and can be eaten in about ten days. Enjoy as much as possible after meals, but add Sal and a teaspoon of wine every time to avoid white flowers in kimchi water. I want to eat sweets, and you can prove it by adding a little stone candy. People who don't like Chili can't put Chili. Among them, Chinese cabbage, Chinese cabbage and cucumber can be stewed for two days, which is usually called kimchi bath.

Kimchi is a side dish with Sichuan flavor. Because of its short soaking time, it is also called diving kimchi, which is deeply loved by diners. Kimchi is rich in vitamins, calcium, phosphorus and other inorganic substances, which can not only provide adequate nutrition for the human body, but also prevent diseases such as arteriosclerosis. In the Qing Dynasty, people in southern Sichuan and northern Sichuan also took kimchi cans as one of their dowry, which showed the position of kimchi in people's lives. In the street restaurants in Sichuan, there is often a pickle with the meal. Exquisite chickpeas and tender ginger sprinkled with fresh red oil are definitely good friends for dinner. Many Sichuan dishes, such as fish and pickled peppers, are mainly flavored with kimchi. On this earth, almost all families make pickles all year round.