First kind
Materials needed for production: white wine, ginger, salt, pepper, star anise, pepper, sugar and white radish.
Production process
1.Wash and dry the pickle jar and put it aside.
2. Wash the white radish, cut it into pieces and pickle it with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pot and heat it over high fire.
4. After the water boils, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce on it. Tip: You can add a little water from wild pepper in it to make the kimchi taste better, otherwise the kimchi of the previous times is not delicious.
6. Marinate for a few days and eat.
Tips to make kimchi delicious.
1.When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make the pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make the kimchi more colorful and delicious.
Extended data
Sichuan pickle, also known as pickled cabbage, is a traditional specialty dish and belongs to Sichuan cuisine. It is salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, suitable for all ages, but it can be made all year round. However, when it is made, the climate and environment are very particular. It is a regular side dish for living at home and a well-known accompaniment dish in Sichuan, China.
Sichuan pickle is simple to make, easy to store and convenient to eat. The raw materials are radish tassels, cabbage sticks, green vegetable stems, cucumbers, beans and so on. Vegetable raw materials are fermented by soaking and pickling, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber and shredded pork. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and damp, etc.
data sources
Baidu encyclopedia-Sichuan pickle