Name: Sour and Appetizing-sichuan Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some carrot; Some White radish; Some celery; Some cabbage; 1000g Tap water; Some Garlic cloves; 100g Wild Sansho; 80g salt; Some pepper; Some Aniseed; Some Fennel; Some White wine

Sour and Appetizing-sichuan Kimchi

1. Prepare the ingredients.

Sour and Appetizing-sichuan Kimchi recipe

2. The jar is disinfected by shaking it with white wine, and then filled with tap water (according to the size of the container, I just wrote the basic ratio above), mine is pink because I have soaked the radish in my heart.

3. Put in all the spices.

4. The vegetables can be cleaned and cut into pieces or slices. If you have a flower knife, you can cut them into more beautiful patterns.

5. Put the kimchi in the container, so that the water just overwhelms the kimchi, and put a layer of salt on it.

6. Cover the lid and add some water to seal it in a cool and dark place.

7. It can be eaten after 5-7 days of marinating, and it is ready for the next 2 days.

Tips:
Tips: You can use raw water and boiled water to make kimchi. I find it more troublesome to make kimchi. Every time you wash the vegetables, you need to dry the water before you can put it in. The raw water is simple and you can throw it in after washing. I just use it. Uncooked water, there is also said that you can’t soak cucumbers, it’s easy to spoil the water. If you want to eat it, soak some separately. Some put sugar in and some don’t. The first time I put some brown sugar and then I didn’t put it, it didn’t make a big difference. Always use clean chopsticks or spoons when cooking, and do not have oil. If the kimchi has white flowers in the water, just pour some white wine. I have not seen it after marinating for a few months. It is best to have mother water for the first time kimchi So I chose pickled peppers. Firstly, he can make mother water. Secondly, I like spicy and delicious. It’s no problem if there is no mother water, but the taste is not so good. The first time I soaked it for 5 days. After eating it, the kimchi water is good. The second time you cook it for 2 days and you can eat it, but if you want to eat it quickly, you must not cut it into large pieces. If you want to eat slowly, you can cut into large pieces and pickle. The container is best. Earthenware jar, but the first time I made it, I chose a glass jar because I was afraid of it. It was easy to check. I thought it tasted good. Later, because one jar was not enough to eat, I used a plastic safe barrel and it tasted the same. , And always have to be sealed with water, there is no need to add water if the fresh-keeping box has a sealed lid, I used to soak the radish in the heart to soak the powder in the water, and then the vegetables that I threw in are very beautiful, but it has been a long time I found that the water of the radish that has been soaked in the heart gradually changes color and is very sticky, so don’t soak the heart. If the vegetable is sour after eating for a while, it means that you should add seasoning and salt. You need to add more seasonings. , A little more is better.