Seasoning
Half a bottle of kimchi water, 1 pinch of peppercorns, 2 star anise, 1 piece of cinnamon, 3 slices of sesame leaf, 1 piece of rock sugar, 3 slices of ginger, 50 grams of coarse salt, white wine 50 grams, 3 liters of water
Sichuan kimchi step 1
Sichuan kimchi recipe
All the green vegetables are washed and put in a basket to dry. Then cut into strips or blocks, continue to dry for half a day
Step 2
Sichuan pickle practice diagram
Pickle altar thoroughly washed, dried and poured into a small amount of white wine, shaking the bottle so that the wine uniformly scrubbed over the altar height of 20cm pickle altar walls, then pour off the wine, inverted the altar standby
Step 3
Sichuan pickle Home Practice
Pour 3L of water into an oil-free pot, add 1 pinch of peppercorns, 2 star anise, 1 piece of cinnamon, a few slices of sesame leaves, 1 piece of rock sugar, and a few slices of ginger (peeled) to boil and continue to cook for 5 minutes, then let it cool down completely, pour it into a kimchi altar, and then pour half of a bottle of wild peppercorns with juice, and sorghum wine. Finally, put the dried vegetables in. The vegetables should all be soaked in the kimchi juice
Step 4
Sichuan kimchi easy way
Snap on the lid, pour water into the sink to seal the altar. The water in the sink should not dry out. 1 day later, cabbage can be eaten, 2-3 days cabbage taste the best. 3 days after the radish also taste, 5-7 days radish taste the best. 7 days after the radish will be very sour. 10 days after the bean curd is almost done. Therefore, it is better to put the vegetables into the jar last, so that it is easier to fish them out first. For example, the bean curd can be put into the bottle first, at the bottom of the bottle. If you can't finish the kimchi inside the bottle, you can put all of it into a sealed box and store it in the refrigerator. But the kimchi can not be stored for a long time, should be eaten as soon as the bubble. Because of the heart of the beautiful radish, the right picture for the fifth day, the kimchi juice is already red
Third day: radish has been flavored, add some chili oil and eat, very rice
Fifth day: began to a little bit difficult to distinguish between which is the red radish, which is the white radish, slightly sour
Twelfth day: in fact, the radish soaked seven - ten days within the best flavor. Because I forget, twelve days before I remembered to fish out, this time completely unable to see which is the red radish which is the white radish, the color is very uniform and beautiful, but the taste is very sour. Suitable for stir-fry meat or do sour soup