Sichuan Kimchi
1.
Colorful.
2.
Pretty.
3.
The ingredients are ready.
4.
All materials are washed and dried. Kimchi can be eaten directly after it is fished out, so no matter what water is used to soak it, all the raw materials must be washed first.
5.
Drain the cleaned ingredients thoroughly.
6.
For the glass jar I used, rinse the jar and let it dry upside down. The colorful vegetables are pleasing to the eye through the glass jar.
7.
For fear of oil, cover the cutting board with plastic wrap to prevent oil stains on the washed vegetables.
8.
Cut carrot into strips.
9.
Tie the beans.
10.
Cut celery into sections.
11.
Wash the peppers, cut off the stems, leave the stalks, and dry.
12.
Put the ingredients in order.
13.
Pay attention to the order of placing the dishes, put the foam-resistant ones below, and put the ones that are eaten first and put them last for easy picking.
14.
Add salt, water, pepper, chili, and ginger.
15.
crystal sugar.
16.
Add cold boiled water, and finally add one or two caps of high liquor.
17.
Put the lid on and fill the edge of the jar with water. Keep the edge of the jar with water for a long time.
18.
Keep it in a cool corner to avoid direct sunlight. Celery can be eaten in about 2 days, and beans and peppers can be soaked for a long time.
Tips:
1. The new kimchi jar is very simple. You don't need to pay too much attention to salt and water. Make sure that your hands and containers are oil-free during the whole process.
2. It is best to choose cold boiled water because the pickled vegetables are eaten directly. All ingredients must be washed and drained.
3. Prepare a pair of lengthened chopsticks for picking kimchi. They must be used exclusively for chopsticks, and oily flowers are strictly prohibited.
4. The mouth of the altar must be kept with water at all times, so that the air can be cut off.
5. The kimchi is divided into raw water version and cooked water version. If you use the one you use at the beginning, you should keep it the same when you add water.
6. Kimchi can be divided into bath kimchi and deep water kimchi. Bathing kimchi refers to vegetables that can be eaten within one to two days after the vegetables are in the altar, such as radish skins, cabbage, lettuce, etc., plus a little chili oil, pepper oil raw mix, the vegetables at this time are crisp and refreshing, and salty Slightly sour in the middle. There is also a long-term soak in a jar, as a seasoning or side dishes, such as chili, ginger, cowpea, etc., these dishes are usually sour, fragrant, and very flavorful as side dishes.
