Sichuan Kimchi

Name: Sichuan Kimchi
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 400g White radish; 260g Radish in my heart; 150g Lotus root; 1 carrot

by Mei is still

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

Sichuan kimchi is also called pickled cabbage. It is appetizing and refreshing. It is suitable for young and old. It can be made by almost every family. It can be made all year round and everyone can eat it. Even a few dishes of kimchi are served at the banquet. In the Qing Dynasty, people in southern and northern Sichuan also used kimchi as one of their marriage wives, which shows that kimchi occupies a position in people's lives.

Ingredients

Sichuan Kimchi

1. Prepare the required ingredients, peel off white radish, carrot and lotus root for later use

2. Wash the kimchi jars thoroughly. After drying, pour a little high-quality white wine. Shake the bottle to make the wine evenly wash the inner wall of the jar, then pour out the wine and pour the jar for use.

3. Wash white radish, carrots, ginger, Xinlimei, lotus root, and ginger, drain the water, then cut into strips or pieces, and leave to dry for a long time

4. Add appropriate amount of cold water to the pot, add salt, pepper, star anise, cinnamon, and bay leaves to boil, add 50 grams of white wine, cool for later use, add dried vegetables to the jar

5. Pour in salt water, it must be completely submerged in water

6. After 2-3 days, pay attention to carefully observe whether there are any small bubbles forming. If there are bubbles, it means that the fermentation is normal. After the vegetables are discolored, put them a few days before eating (If the vegetables in the jar are eaten, you can continue to add ingredients )