Pepper, commonly known as "fish chili", is a unique seasoning in Sichuan cuisine. Pickled pepper has a bright red color, spicy but not dry, spicy and slightly acidic characteristics, as early as a few years ago, with its production of Pickled Pepper series of dishes in Sichuan is more popular.
Kimchi it is tender and crisp, can enhance appetite, help digestion and absorption. If your own home also do some kimchi, do for every day before meals small dishes ...... Various seasonal vegetables, such as cabbage, kale, radish, chili peppers, celery, cucumber, beans, lettuce and other hard texture of the roots, stems, leaves, fruits can be made as the raw material for the production of kimchi. Of course, we also need some ingredients such as: salt, ginger, pepper, fennel, yellow wine and so on.