Sichuan kimchi, generally on the soaking one to two nights can be eaten, shaped like a bath, also known as bath kimchi.

1. non-iodized salt, brown sugar, each two tablespoons (a spoonful of 10 ml), the right amount of peppercorns, dried red peppercorns, fruits of the grass, fragrant leaves ready;

2. Take a heat-resistant, waterless, oil-free, dry glass jar, in the ready materials, rushed into a small amount of boiled water, shaking and soaking until the water cools;

3. cherry radish, white radish, carrots, celery, green peppers washed with clean water, sun-dried or with kitchen towels. Dry in the sun or use kitchen paper towels to dry the surface water;

4. Cut the dried vegetables into suitable sized hobnail pieces;

5. Put the cut vegetables into a clean, oil-free vegetable pot, add the right amount of non-iodized salt and stir well to marinate for about 20 minutes, rinse off the salt with cool white water, and then drain;

6. Put all the processed vegetables into a pre-prepared glass jar. Prepared in advance the glass bottle, into the cool white water 700-800 ml (two-thirds of the glass bottle position), add a little white wine, fruit vinegar, sealed on the lid, stored upside down for a day or two can be eaten.

"Bathing kimchi" as an appetizer on the table of the people appetizer appetizer, meals at the time of the next meal or after the meal to relieve fatigue dish, is the most common way to eat. Of course, "bath kimchi" can also be used as a side dish of other dishes, especially in fish, seafood dishes, if you add the right amount of kimchi or pickled chili peppers, can enhance the fresh flavor, reduce fishy.

"Bathing kimchi" if the production of proper, eat crisp fresh, both sweet and salty taste, eat the mouth slightly numb and tasty, if with the greasy food, it is simply the best choice. Tips for making kimchi 1. The trick to making kimchi is not to make the water for the first time, but to keep the acidity of the brine in dynamic balance at all times. If you feel that the brine is not acidic enough, add some of the reserved water from the refrigerator to the jar to promote fermentation. If the brine is too acidic, it is better to pour out part of the brine and add water and salt as appropriate.

2. Sometimes when you see white flowers in the bottle, you can pour in a few drops of white wine. Generally speaking, you can use mustard greens, baskets (preferably its skin), cabbage, beans, celery and so on.

3. If you want to go for high precision, you can use ginger, bamboo shoots, young ginger. It is also necessary to add another process: that is, first bedded in lightly salted water overnight, and then put into the kimchi altar, a day can be eaten. The good standard is fresh color, taste mellow (not too acidic), slightly spicy and pure.

4. Cucumber can also be in the bubble, but must use another bottle. Because cucumbers are easy to bad brine. After soaking, it can be eaten at room temperature overnight.

5. After a long time soaking kimchi can be put into the bone broth for sauerkraut soup, its flavor is very beautiful. You can also add fresh fish slices in it, instantly under the so-called pickled fish - a new style of Sichuan cuisine popular in recent years.

6. The salt water can be used as a mother's water.　

7. The key to kimchi is to avoid oil and bacteria. Therefore, the kimchi altar should be cleaned and cooled before use; the kimchi altar lid should be sealed with water around, do not enter the air, breeding bacteria; each time from the altar to take the kimchi tool must be dedicated, can not have oil.