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Sichuan Pickles Share

Sichuan kimchi

Need ingredients

    • Radish
    • (Appropriate amount)
    • cowpea
    • (Appropriate amount)
    • carrot
    • (Appropriate amount)
    • celery
    • (Appropriate amount)
    • Red chili
    • (Appropriate amount)
    • green pepper
    • (Appropriate amount)

Practice steps

1.

Put an appropriate amount of cold water in a pot on the fire, add 20-30 peppers and 2 star anise, boil, turn off the heat and cool for later use.

For Sichuan kimchi, add a proper amount of cold water to a pot on the fire, add 20-30 peppers and 2 star anise, boil, turn off the heat and cool for later use.

2.

Wash all vegetables and cut into strips or pieces.

For Sichuan kimchi, wash all the greens and cut into strips or pieces.

3.

Let it sit on the curtain for a long time.

Sichuan kimchi, let it dry for a long time on the lid.

4.

Boil the kimchi jars with boiling water and dry; (never have raw water) pour the chilled pepper water into the jars.

For Sichuan kimchi, boil the kimchi jar with boiling water and let it dry; (never have raw water) pour the chilled pepper water into the jar.

5.

Add 50 grams of white wine, and add a little more salt than usual when cooking, as long as it tastes salty.

For Sichuan kimchi, add 50 grams of white wine and add a little more salt than usual when cooking, as long as it tastes salty.

6.

Put the vegetables in the jar and must be completely submerged in water, then seal the mouth of the bottle with cold boiled water, put it in a cool and ventilated place, and keep the water in the sink not dry.

Sichuan kimchi and vegetables must be placed in the jar. They must be completely submerged in water. Then, seal the mouth of the bottle with cold boiled water and place it in a cool and ventilated place. Keep the water in the sink from drying out.

7.

After sealing, leave it for about a week (depending on the temperature). After 2-3 days, you can pay attention to observe carefully to see if there is a cannon formation around the green pepper. At the beginning, there are one or two very small bubbles, which are almost invisible without paying attention. If there are bubbles, even if it is a bubble, it means that the fermentation is normal. After the green pepper turns yellow completely, let it stand for another 2 to 3 days.

Sichuan kimchi, after sealing, let stand for about a week (depending on the temperature).  After 2-3 days, you can pay attention to observe carefully to see if there is a cannon formation around the green pepper. At the beginning, there are one or two very small bubbles, which are almost invisible without paying attention. If there are bubbles, even if it is a bubble, it means that the fermentation is normal. After the green pepper turns yellow completely, let it stand for another 2 to 3 days.

What do you think?