Sichuan Kimchi
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare a glass jar of pickled vegetables, the glass tube should be cleaned and then pour some white wine into the glass jar to eliminate the poison and let it dry.
2. Cut the white radish and carrot into strips and wash. Clean the ginger, millet, spicy, green, red, pepper, garlic and long beans, and then dry all the ingredients (you can also add some pickled lettuce, cabbage, cucumber, etc.)
3. Make water in a pot, add appropriate amount of salt and sugar, pepper, one star anise, two small slices of cinnamon and three or four bay leaves to boil over high heat and turn to medium heat for 15 minutes
4. After cooking, pour into a clean container and let cool for later use
5. Put the dried ingredients into the glass jars one by one, and put the ginger at the bottom
6. Add garlic and millet spicy
7. Put the beautiful pepper (the whole pepper is best not to be broken, if it is broken, the water seeps out of the pepper, it will easily break when pickling)
8. Put in the red and white radish strips
9. Beans on top
10. Then pour the cold and boiled marinade water into the jar (you can also remove all the spices in advance)
11. Finally, pour in an appropriate amount of 52°C sorghum wine and an appropriate amount of wild pepper juice, seal the lid and place in a ventilated and cool place, and marinate for more than 20 days.
12. Finished picture, you can also seal a circle of plastic wrap around the lid to make it tighter
