Authentic Sichuan Kimchi Recipe

Name: Authentic Sichuan Kimchi Recipe
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Green cabbage head; 1 small handful garlic; 1 small handful cowpea; 1 piece carrot; 1 piece White radish; 1/2 onion; 1/2 cabbage; 1/2 Purple cabbage; 2 two Zhitianjiao; 2 two ginger; 1 or two pepper; 10 pieces Bay leaf; 6 pcs star anise; 2 pieces Cinnamon; 1 or two Old rock candy; 1/2 pack salt; 1 or two White sprinkle

by Xiaoqing de gourmet

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

This time I made a jar of kimchi a few days before I returned to my hometown. It’s OK to come back today, and it's finally worthy of being "authentic Sichuan kimchi". Although there is no radish from my hometown, the salted radish is very beautiful! Those who leave home do not miss the big fish and meat, but the kimchi jars in the corner of the house...
"Sichuan kimchi is one of the foods that many people like to eat. It can be eaten directly or used as a seasoning for appetizers and meals. It is convenient, fast and cheap to make.
Many friends or colleagues like to eat our kimchi. Recently, many people have asked me: How does your kimchi make?
The authentic Sichuan kimchi recipe is actually very simple! However, there are many tricks to make a jar of kimchi.
Let me introduce to you the recipe of authentic Sichuan kimchi.
Seasoning details: bay leaves, star anise, pepper, cinnamon, rock sugar, salt, white sprinkles It can be soaked.
(It’s best to have garlic sprouts for the first time.) These vegetables can be washed and cut in advance, and there are also: young ginger, chili pepper, garlic, and the moisture outside to dry, and set aside.""

Authentic Sichuan Kimchi Recipe

1. Use a kimchi jar, wash and dry, pour in a little white sprinkle, sterilize and boil 2-3 kg of boiling water, add bay leaves, star anise, pepper, and cinnamon and boil for 20 minutes. After the fragrance of the ingredients is boiled, use a colander to remove the ingredients. Out.

2. Let the boiled water cool naturally, and add a couple of old rock sugar. Half a packet of salt. Highly white wine (erguotou) one or two stir evenly. Pour cold boiling water into the kimchi jar, then add the previously prepared vegetables, (note that there should be no raw water) let the salt water bury the kimchi.

3. Cover the altar and fill the rim of the altar with water (tap water is sufficient), but be careful not to sprinkle raw water into the altar when the lid is opened. Leave it for about a week and you can eat it. When you eat it for the first time, it may be just salty, but if you soak it a few times, the sour taste will gradually come out. You can mix it with chili oil, sesame oil, and chives to taste.

Tips:
1. The kimchi jar must not be stained with raw water. Pay attention to the hygiene of the edge of the jar. Clean it once every three days.
2. In our hometown, we use Zhiyan radish (also known as Xinlimei radish) to raise jar water, which will make the jar water powder very beautiful! If you don’t choose to use purple cabbage for soaking, the color will be the same and beautiful.
3. The kimchi jar should not be stained with oil. Wash your hands every time you take kimchi and dry the raw water on your hands.
4. Every time you add vegetables, add a little white wine and salt. The kimchi will be very crisp after adding wine. It can also prevent the water from blooming.
5. It takes a week for the kimchi to be soaked in the first time. After the salt water is raised, the second time you add vegetables to soak the vegetables for a day or two. If you don’t eat them often, you can make less vegetables, or Sauerkraut is also great for cooking sauerkraut fish or sauerkraut vermicelli!
6. You can cut half an apple and put it in the kimchi jar. After the apple is fermented, it will produce fruit acid, which can improve the taste of kimchi.