Sichuan Kimchi
1.
The raw materials for kimchi are abundant, and both root vegetables and leafy vegetables can be used as raw materials for kimchi. Just wash it and let it dry. Don't touch it with raw water, otherwise the quality of the kimchi soup will be damaged.
2.
Red pepper is one of the essential ingredients for kimchi.
3.
The addition of young ginger to kimchi not only greatly enhances the taste of kimchi, but also provides a good seasoning for fish stew in the future.
4.
Cutting the radish into strips is good for the pickling speed of kimchi, and it can be eaten in as little as 24 hours.
5.
Celery can be cut into sections, and leafy vegetables are best torn into "walnut pieces" by hand instead of cutting with a knife.
6.
In a clean pot (preferably a casserole), add water (according to the size of the kimchi jar, about 2/5d), about 30 peppercorns, and 2 star anise. Bring to a boil and let cool. Add salt, rock sugar, and sorghum liquor. Add the dried ingredients to the jar. Seal the lid, seal the mouth of the altar with water, and store it in a cool place for 2-3 days before opening the altar for use. Wash the kimchi juice outside the kimchi with water before eating, and then mix it with other seasonings such as sugar and red oil according to your own taste.
Tips:
Kimchi juice can be added as you eat. Generally, the new soup must be added after eating the ingredients in the kimchi jar three or four times. The preserved kimchi juice can be used for two to three years. The method is to boil the pepper and star anise water (the ratio is as before), add salt and white wine (must use sorghum white wine), and then add an appropriate amount of rock sugar. Good old soup not only saves the fermentation time, but also tastes more and more mellow.
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