1. Prepare a sealed pottery pickle jar, shake it evenly with a little high-alcohol liquor for disinfection, then hang it upside down to dry, or soak it in boiling water for disinfection to prevent harmful fungi from being carried in the jar.
2. Clean all the ingredients, then completely control the moisture, shred carrots, shred cowpeas, cut Chinese cabbage into pieces, and then put all the ingredients into the jar. For the convenience of eating, you can put "bath dishes" on it, such as cabbage, and other "deep-water dishes" that need to be brewed for a long time into the bottom of the jar, and then put rock sugar into the jar. Pickles with rock sugar.
3. This is salt water. There is no exact ratio between salt and water, as long as it is a little salty than usual when cooked. You can add a little more salt for the first time. Pour the prepared salt water into the jar, preferably without vegetables, and then pour the first generation pickle water. The amount of salt water should be as much as possible. Even if the amount of vegetables is small, it is necessary to avoid adding only half a jar of water, which can reduce the air content in the jar and reduce aerobic bacteria.
4. Finally, pour a few bottles of white wine on the top of the jar to prevent "flowers", then cover the jar and pour the sealed water. Put the jar in a cool and dry place and ferment it quietly. Generally, after three adjustments, "bath dishes" such as cabbage and radish skin can be eaten, and cowpea, millet pepper, radish and ginger can be soaked for a long time.
5. In the process of soaking, if you find a small amount of "raw flowers", you can add a little high-alcohol liquor to solve it. If you find that eating kimchi doesn't taste right, you can also adjust it slightly. If mildew is found, it is necessary to remove the moldy kimchi and add a little white wine and salt to adjust. If the kimchi is rotten and smelly, the whole jar of kimchi and sour water can't be eaten and used.
Bian Xiao also said that Sichuan kimchi originated from Sichuan, our land of abundance, and its application in Sichuan cuisine is also very extensive and superb, such as fish head with chopped pepper, fish with pickled vegetables, shredded pork with fish flavor, sour radish slices and so on. Let's all drool. Kimchi is fermented at low temperature, which can retain most of the nutrients in vegetables. At the same time, the beneficial bacteria produced by fermentation can regulate the intestinal flora, improve the intestinal function, promote the absorption of nutrients and stimulate people's appetite. Its simple method is deeply loved by everyone.