"Tongue on the tip of China" - Sichuan kimchi

Main ingredients

Red chili pepper moderate amount Cowpeas moderate amount Ginger moderate amount

Subsidiary

Salt moderate amount Mineral water moderate spice package moderate amount White wine moderate amount Bottled wild pepper moderate amount Garlic cloves moderate amount

Sichuan kimchi's Steps

1.? To make Sichuan kimchi, you first need a kimchi altar haha! Usually there are glass, ceramic, earthenware. The best way to do this is to use an earthenware kimchi jar, which is very breathable. If you don't have such an altar, you can find a container that can be sealed. (I have seen the owner of the kiosk near the company, with a pulsating bottle soaked a small bottle of kimchi!)

2. Red chili peppers are essential, and fresh baby ginger is not available every season. Pickled peppers and pickled ginger are very important seasonings for Sichuan cuisine. Other vegetables can be used according to the season. For example, radish, green bamboo shoots, cabbage and so on. Before pickling, wash all kinds of ingredients with water and dry them naturally.

3.? Now there are such pickle spice packets in supermarkets, and if not, you can match them yourself. The main thing is pepper, pepper and other spices. Or just put only pepper.

4. Kimchi salt, which is specialized in making kimchi. It's actually okay to use regular salt.

5.? To make kimchi, it is best to have old altar kimchi water, which is equivalent to making old noodles in pasta. If you don't have old altar kimchi water, you can buy bottled wild peppercorns instead.

6.? The water for kimchi is very important! Tap water must be boiled and then cooled! You can also use mineral water directly. First of all, the water and salt, mixed into brine. The ratio is about 200 grams of salt, 2.5 liters of water.

7. White wine, mainly sterilization. Sorghum wine is fine!

8.? Whether it is the kimchi altar or the ingredients themselves, wash and dry naturally. Put all kinds of ingredients into the altar in order. The spice packet is also placed in the center.

9.? Pour in the wild peppercorns again, along with the water in the jar.

10.? Add the garlic cloves and pour in the brine. The amount of salt water, control in about two or three centimeters from the mouth of the altar is appropriate. Pour in a little white wine, also for sterilization.

11.? Finally, cover the altar lid, pour clean water around the edges and seal the altar. Then find a cool place for it. Since it's freshly brewed, it usually takes about 10 - 15 days before it's ready to serve.

Tips

Each time you take the kimchi, make sure to use clean, oil-free and water-free chopsticks, and be careful not to let raw water into the altar, or you will easily get white flowers. If white flowers appear, you can knock them off and then add some white wine, the white flowers can disappear. If the kimchi tastes too sour, you should add salt. Another thing to note is that the water along the altar, should be replaced often to keep clean and clear water.