Methods and steps for making Sichuan kimchi:

Main ingredients: appropriate amount of baby carrots, appropriate amount of white wine, appropriate amount of cowpeas, appropriate amount of young ginger, appropriate amount of green peppercorns, appropriate amount of peppercorns, anise, cinnamon appropriate amount of cinnamon, salt more than one amount of salt, appropriate amount of rock sugar.

Accessories: purified water in a bucket.

1, wash the dishes, cool dry water, standby.

2, first the bottom of the altar put a layer of material, salt, sugar, anise, cinnamon, pepper, ginger, garlic, chili, etc., in the cowpeas to the altar circle put, the middle of the radish, and fresh ginger, put half of the bottom of the same material to put a layer of the bottom of the bottom of the bottom of the bottom of the bottom of the bottom of the bottom of the bottom of the bottom of the bottom of the top in the put chili peppers, peppercorns, salt, two tablespoons of white wine, and then pour into the purified water, drowning over the vegetables can be covered with the cover, the altar strings in the outside of the water, sealing. Good, soak out of the dish is more fragrant.

3, salt is the key, if your pickle acid that will add a little salt on the good, if you put too much on the eat a little bit after putting new dishes into the temporary do not add salt into the salt, if the brine has white foam on the white wine can be eliminated by adding some white wine, soaking well quietly waiting for the general dish tender 3-4 days to eat, of course, a week the best time. Eat the brine can continue to pickle every time you put vegetables to the amount of vegetables with salt, other spices do not have to repeat in the put, the longer the brine pickle the better.

4, finished.