Sichuan kimchi is usually divided into two types. The types are different, the uses are different, and the practices are very different.

One type is diving kimchi, diving kimchi comes from the fact that this dish is soaked in an altar and quickly taken out to eat. It can be used as a specialized dish. Usually nowadays, the assorted kimchi in Sichuan restaurants and the small dishes on the table before meals are of this kind.

Materials: usually melon vegetables or hard textured roots, stems, leaves, fruits, etc., cut into long strips. In meat dishes, it is usually pig's ear, phoenix claw and pork mince.

Methods: Boil water, add salt (about 50-60 grams of salt per 1 kilogram of water), until the salt is completely dissolved, put the right amount of ingredients, pouring kimchi altar (to brine drowned to the altar of the 3 / 5 is appropriate). After the brine cools down completely, put in the vegetable pieces. Use special chopsticks to eat the kimchi, and do not take oil with you to avoid oil and raw water entering the altar, or else it will bloom (white mold will grow on the surface of the water). The water tank at the mouth of the altar should be kept clean, and often change the water to fill up.

Eating method: lettuce, radish and other vegetables only need to soak eight hours to twelve hours, so that the soaked vegetables out of the crunchy, with a little bit of the right amount of salty, very refreshing. If you like to eat spicy, you can pour a little chili oil, mixed with a little monosodium glutamate (MSG), is a rare delicacy.

Another kind is used as a condiment. There are many famous dishes in Sichuan cuisine are made with this kind of pickle, this kind of pickle if you want to do specialized dishes, then you can soak it for a few more days than the diving pickle, almost a week to ten days can be, more than the diving pickle usually a little bit more sour taste; the other is a long time to soak in the altar, and only fish it up as a garnish when you make the dishes.

Materials: chili peppers, bok choy, white radish, cowpeas, ginger.

How to do:

1. Wash and dry the vegetables to be soaked.

2. Boil water, put the right amount of salt (about 80 grams of salt per 1 kilogram of water) on the side and set aside.

3. Start the altar water: use the previous kimchi altar "mother water", or you can ask for some from friends who already have a kimchi altar at home, put in fresh altar water, there will be a better flavor, which has a large number of lactobacilli. If you can't find it, you'll have to make it yourself. Pour the already cooled water into the mother water.

4. Add the spices, peppercorns, fennel, white wine, and the altar water is made.

5. Put the prepared vegetables into the altar to marinate. Vegetables should be filled to the brim, leaving as little space as possible, to the liquid surface near the mouth of the altar, brine submerged vegetables as appropriate. Fill the sink around the mouth of the altar with cool boiled water, fasten a button bowl and put it in a cool place.

6. Pickles put in the place to pay attention to the shade, pay attention to keep the mouth of the altar always have water to ensure that the altar does not enter the air and bacteria. If you find the phenomenon of raw flowers in the altar, add a little white wine can be.

Eating method:

1. Sichuan cuisine, but all fishy dishes will use pickled chili peppers, pickled ginger as a condiment, pickled vegetables are not authentic, Szechuan cuisine is certainly not authentic.

2. Pickled radish: choose a small radish, after soaking hair yeast, you can use three. Four sour radish stewed duck, very delicious.

3. Pickled sauerkraut: usually add sauerkraut when making fish, pickled fish can also have spicy and non-spicy practices, depending on their tastes

determined. Sauerkraut can also be used to make pickled cabbage vermicelli soup, or just use the pickled cabbage after washing, cut into julienne strips, mixed into the red oil chili pepper, a little monosodium glutamate, but also very tasty Chinese breakfast accompaniment.

4. Stir-fried cowpeas with minced pork is a common but tasty accompaniment to meals.

Remarks: good kimchi such as eating discomfort taste, you can also make some adjustments: not crisp can add some wine; too sour can add some salt; moldy taste, is too high in the altar of heat, or access to unclean tools caused by this time should be removed, add salt and a small amount of white wine, put in a cool place, every day, open mouth for about 10 minutes, about 3 to 5 days moldy taste naturally disappears. If you find that the pickle is soft and smelly, it means that the pickle has deteriorated and can not be eaten, and the vegetable brine can not be used again.

Experience:

1

The first time to do brine to add some brown sugar and Sichuan red robe pepper and salt water to cook. Brown sugar can be sterilized and can produce acid. Peppercorns can play the flavor of numbness.

2

The first time to soak the best to soak some heart radish, because it can soak a beautiful red color, and then soak some celery (celery can produce a special flavor) red and green is very nice!

3

And some garlic.

4

In Guangzhou, the weather is hot, easy to soak the acid, eat some sugar and chicken essence, and then pour some chili oil (dried chili must be fried to be fragrant!).