The reason why Sichuan pickle soup becomes sticky is that it is mixed with raw water or exposed to air for a long time.

Solution:

1, pour out the upper suspension and bubbles. ?

2, add a quarter of an onion (the taste will not be too heavy). ?

3. Add a small amount of white wine (about 20g).

4. Soon the water in the jar will return to normal, and you can add a proper amount of vegetables (cabbage is recommended, washed and dried).

5, after the acid, water (water must be boiled to cool), kimchi jar can not see a drop of raw water again, that is, good.

Kimchi analysis:

Sichuan pickle, also called pickled cabbage, is a special dish of Han nationality and belongs to Sichuan cuisine. It is salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, suitable for all ages, but it can be made all year round. However, when it is made, the climate and environment are very particular. It is a regular side dish for living at home and a well-known accompaniment dish in Sichuan, China.

Sichuan pickle is simple to make, easy to store and convenient to eat. The raw materials are radish tassels, cabbage sticks, green vegetable stems, cucumbers, beans and so on. Vegetable raw materials are fermented by soaking and pickling, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food.