Sichuan Kimchi

Name: Sichuan Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some White radish; Some carrot; Some Carob; Some Young ginger; Some White wine; Some pepper; Some star anise; Some salt

by Chen Huan

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Sichuan kimchi tastes salty and sour, has a crisp taste, bright color, tangy fragrance, appetizing and refreshing, sobering to get greasy, suitable for young and old, and can be made all year round, but the climate and environment are very particular when it is made. A kind of accompaniment dishes.
Features:
Variety of colors, salty and sour, slightly sweet and fragrant.
Kimchi has the special effect of adjusting the taste and sobering and relieving greasiness. Sichuan kimchi is easy to store and easy to eat. It can be eaten directly or used as a supplement. Such as kimchi fish, sauerkraut chicken, bean curd soup, as well as the soaked ginger, soaked chili, etc. which are necessary for fish-flavored dishes, can all increase the flavor characteristics of the dishes. "

Ingredients

Sichuan Kimchi

1. Raw materials are reserved.

2. Add appropriate amount of cold water to the pot, 20-30 peppercorns and 2 star anise.

3. After boiling, cool for later use.

4. Wash the beans, fold them into long sections, and dry the moisture on the surface.

5. Cut other materials into strips or pieces, and dry the surface moisture.

6. Boil the kimchi jars with boiling water and dry them (there is absolutely no raw water), and add the dried vegetables to the jars.

7. Put a little bit more salt than usual when cooking, as long as it tastes salty.

8. One bottle of high-quality liquor is reserved.

9. Add 50 grams of white wine.

10. After 2-3 days, pay attention to carefully observe whether there are small bubbles formed. If there are bubbles, it means that the fermentation is normal. After the vegetables change color, they can be eaten for a few more days. (If the vegetables in the jar are eaten, you can continue to add ingredients, the red hot pepper is what I added later)