Homemade Sichuan Kimchi

Name: Homemade Sichuan Kimchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some radish; Some ginger; Some chili; Some pepper; Some salt; Some Sugar; Some White wine

by Simply make healthy eating

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Kimchi is a unique item in Sichuan cuisine, with a recorded production history of more than 1,500 years. Sichuan kimchi tastes salty and sour, appetizing and invigorating the spleen, fish-flavored pork shreds, sour radish and old duck soup, sauerkraut vermicelli soup, sauerkraut fish, fried cowpea with minced meat and other classic dishes, all made with it as the original and auxiliary materials .
The selection of authentic Sichuan kimchi is very particular. Carrot radish is the first choice, red radish is also available, white radish is the second choice; my family likes to add some red radish, which has a crispy taste and is better than white radish as a meal. Green cabbage head is a unique vegetable variety in the southwest region, with a high yield. The well-known Fuling mustard tuber is made with it as the main raw material. Now a small amount of fresh cabbage head can be seen on the market in other regions. Cowpea, called long bean in some places, is also called soaked cowpea. As the name suggests, it is suitable for making kimchi. It has a thin and firm shape. Choose fresh ginger, both old and tender, old ginger is suitable for cooking, and tender ginger is suitable for serving. Chili, called sea pepper in Sichuan-Chongqing area, and also called pickled pepper, has a slender shape and a combination of red and green, which is a good embellishment as an auxiliary material.
The ingredients of Sichuan kimchi are mainly white wine, pepper, sesame sugar (maltose) or rock sugar and salt. Pottery clay is the first choice for kimchi jars, which is good for fermentation when protected from light; nowadays, clay jars are rarely used in families, and glass and ceramics are more beautiful. "

Ingredients

Some Radish
Some Ginger
Some Chili
Some Pepper
Some Salt
Some Sugar
Some White Wine

Homemade Sichuan Kimchi

1. Wash the kimchi jars and dry them for later use

2. Wash ginger, radish and pepper

3. Wash the peppercorns and dry

4. Ingredients: salt, white wine, sugar

5. Cut the radish into strips, cut the ginger into sections, spread it out with the chili, and let it dry for several hours

6. Put salt in the kimchi jar

7. add sugar

8. Put wine

9. Put pepper

10. Put vegetables

11. Add the cold boiled water that has been dried in advance

12. Cover, fill the edge of the jar with water. Store in a cool and ventilated place, avoid direct sunlight, pay attention to replenishing the water on the edge of the jar every three or five days, after more than 20 days of fermentation, it can be eaten

Tips:
1. The whole process of making kimchi should not be stained with oil or raw water;

2. The volume of the vegetables should not exceed 4/5 of the capacity of the jar, and the water should be under the vegetables;

3. It is best to have kimchi salt, but my family has always used iodized salt and it is no problem;

4. The amount of salt, sugar and wine depends on the actual situation. If the sour taste of kimchi is heavy with salt, if it is too salty and sugar, add some wine to the Changbaihua;

5. From the third day on, the nitrite content of kimchi gradually increases. The content is highest in one week, then begins to decrease, and basically disappears after 20 days, so it is best to eat kimchi in one month.