Method:

Wash two carrots and a small section of white radish, peel them, blanch them in boiling water and slice them.

2. A small amount of mineral water, if you happen to have it at home, you can also drink it cold and plain. Add white rice vinegar, sugar, salt, and a few dried red peppers. These can be increased or decreased according to your own preferences. If you don’t like it too sour, you can add less vinegar.

3. Find a clean container and put the red and white radish slices inside, then pour the prepared vinegar sauce and refrigerate it. It can be eaten after two days and can be stored for a week.

Three key points for making kimchi at home:

1. Container. There are special pickle jars for Sichuan kimchi. Because it is best to avoid light, clay jars are better. But because of the visibility of glass, I feel more at ease, so I choose a glass jar. This type of jar has a small mouth and a large belly. There is a water tank at the mouth of the jar. It adopts the principle of water sealing. Because it is a fermented product, when the pressure inside the jar is stronger than outside the jar, the gas can be automatically eliminated, which is conducive to the fermentation of lactic acid bacteria. Moreover, the water seal provides better sealing, allowing kimchi to be preserved for a long time.

2. Preparation of kimchi water. The most taboo things about kimchi water are raw water and oil. Therefore, the vegetables to be soaked must be thoroughly dried, and the water used is preferably cold boiled water or purified water. The best salt is special salt for kimchi. The saltiness should be slightly salty but not overly salty after being dissolved in water. Wine is essential, not only to enhance flavor and prevent corrosion, but also to make vegetables more crispy and tender. There should be less spices such as Sichuan peppercorns. The flavor of the kimchi water you make at the beginning will be a bit off, so you can add wild pepper and its soup to enhance the flavor. Over time and with more use, the kimchi water will achieve the desired taste.

3. Vegetables and storage. Pickles can be made from a wide range of vegetables. Generally, hard-textured roots, stems, leaves and fruits can be used to make pickles, with various types of radish, beans, cabbage, young ginger and peppers being the most common. Vegetables must be thoroughly dried, because some vegetables contain a lot of water, such as white radish, so it is best to dry the vegetables for half a day after cutting them and then put them into the kimchi jar, so that they are completely immersed in the kimchi water. When eating, you must prepare long enough chopsticks in advance, and make sure the chopsticks are free of water and oil every time you pick vegetables from the kimchi jar, so as to ensure the quality of the kimchi in the jar. If you encounter unexpected situations, such as kimchi water 'flowering', that is, a layer of white film-like microorganisms on the surface of the salt water, this microorganism will decompose lactic acid, reduce the acidity of the kimchi, soften the kimchi tissue, and even cause corruption and other harmful effects. Growth of bacteria. Destroy the quality of pickles. If there are many white film-like microorganisms, do not stir them up. You can tilt the mouth of the jar and slowly inject new salt water to make it overflow; if there are few, you can use salvage methods. Then add high-strength liquor to seal it, which can inhibit the growth of harmful bacteria. If the kimchi water has gone bad and smells bad, you have to discard it and prepare it again.