Flavor: sour and spicy Craftsmanship: other Sichuan kimchi ingredients: main ingredients: cabbage 500 grams, 1000 grams of carrots, chili pepper (red, sharp) 75 grams

Seasoning: 30 grams of vinegar, 40 grams of ginger, 30 grams of salt, 15 grams of sugar to teach you how to do Sichuan kimchi, how to do Sichuan kimchi to Good 1. cabbage leaves were washed, dry cloth to completely absorb the water, and then torn into small slices; radish washed, peeled, cut into thin slices; chili pepper washed, de-tipped, cut into sections; ginger washed, peeled, sliced.

2. Put cabbage, white radish, vinegar, ginger, chili pepper, sugar and salt into a clean, non-greasy tile jar, cover and soak for 2 days and 2 nights.

Sichuan kimchi preparation tips: 1. The jar used for kimchi can be replaced by a common glass jar, but it must be very clean, and all the ingredients must not be stained with oil, otherwise it will produce rancid flavor.

2. The kimchi juice does not have to be poured out, if the dish is finished, just keep adding cabbage and white radish. When it is hot, kimchi can be stored in the refrigerator.

3. The seasoning used in kimchi can be increased or decreased according to the taste of each person. Tips - Food Compatibility:

White radish: white radish avoid ginseng, American ginseng with food.

Szechuan kimchi recipe details Cuisine and Efficacy: Szechuan cuisine Marinated vegetables Spleen and stomach recipes

Flavor: salty and sour Craftsmanship: other Szechuan kimchi ingredients: main ingredients: cowpeas 100 g, carrots 100 g, cabbage 250 g, 200 g of ginger

Seasoning: 50 g of sugar, white wine 20 grams of white vinegar 10 grams of ginger 10 grams of Sichuan Kimchi features: a variety of colors, salty and sour palatable, slightly sweet aroma Teach you how to do sichuan kimchi, how to do sichuan kimchi is delicious 1. kimchi altar washed and controlled by the dry chili peppers washed to remove the tip of the water control, ginger scraping washed, cowpeas, carrots, cabbage, ginger into the altar, spare.

2. water injection altar, in the altar along the water, cover the lid, that is, into the pickle water.

3. Wash and dry all kinds of vegetables, put them into the altar with a tight lid, and put them outside in the cool place for 1-2 days in summer and 4-5 days in winter.

Homemade Sichuan kimchi practice details cuisine and efficacy: Sichuan cuisine

Homemade Sichuan kimchi preparation materials: main ingredients: white wine, ginger, salt, morning glory, seasoning (star anise), pepper (I use powder), sugar, white radish Teach you how to make homemade Sichuan kimchi, how to do homemade Sichuan kimchi is delicious 1, the kimchi altar washed clean and dry moisture after placing aside. 2, white radish cleaned and cut into pieces, with a little salt marinade 3, then, in the oil-free pot add the right amount of water (depending on the size of the kimchi altar), high heat, 4, after the water boiled pour in the above materials (white wine, ginger, salt, morning glory, daikon, pepper, sugar), after boiling again calculate the time to continue to heat for 10 minutes, then turn off the fire, put thoroughly cooled. 5, the white radish wash clean salt, and then filter dry water, into the pickle altar, spread after pouring the above cooled sauce poured, the book wrote a tip, is that you can add a little of the wild peppercorns of the water in the inside, so that the pickle's flavor is a little bit, a little earlier into the "state", otherwise the first few times the pickle will not be delicious :)..... I did, almost put half a bottle of wild peppercorns and wild peppercorns bottle of all the soup 6, submerged a number of days