Authentic Sichuan kimchi making method is as follows:

Tools: kimchi altar, knife, pot.

Materials: white wine, ginger, salt, morning glory, dashi (star anise), peppercorns (I use powder), sugar, white radish.

1, the kimchi altar wash and dry water after placing aside.

2, white radish cleaned and cut into pieces, with a little salt pickle.

3, then, in an oil-free pot add the right amount of water (depending on the size of the kimchi pot) and heat it over high heat.

4, after the water boils, pour in the above ingredients (white wine, ginger, salt, asahi peppercorns, daikon, peppercorns, sugar), boil again and then calculate the time to continue to heat for 10 minutes, after which turn off the heat and put it to cool down completely.

5, the white radish wash clean salt, and then filter dry water, into the kimchi altar, after laying down the top of the cooled sauce poured. Tip: you can add a little of the water of the wild mountain pepper in it, so that the flavor of the kimchi is positive, otherwise the first few times the kimchi is not good. This will be fine.