Upgraded Version of Authentic Sichuan Kimchi
1.
Use a kimchi jar, wash and dry. Pour a little white sprinkle to disinfect.
2.
Boil 2-3 catties of boiling water, add bay leaves, star anise, pepper, cinnamon, fennel, orange peel. Simmer for 20 minutes. After the fragrance of the ingredients is boiled, use a colander to remove the ingredients.
3.
Let the boiled water cool naturally, and add a couple of rock sugar. Half a packet of salt. Stir one or two high-grade liquor (erguotou).
4.
Pour cold boiled water into the kimchi jar, then add the previously prepared vegetables (note that there should be no raw water) and let the salt water cover the kimchi.
5.
Add some pepper, garlic, young ginger. Finger pepper, garlic table. These ingredients can not only play the role of sterilization and seasoning, but also make the jar water not easily broken.
6.
In our hometown, we use Zhiyan radish (also called Xinlimei radish) to raise jars of water, which will make jars of gouache very beautiful! If not, use purple cabbage.
7.
Cover the altar and fill the rim of the altar with water (tap water is sufficient), but be careful not to sprinkle raw water into the altar when the lid is opened.
8.
Leave it for about a week and you can eat it
9.
Adding purple cabbage in salt water makes it beautiful
10.
When I ate it for the first time, it might just be salty.
11.
But if you soak it a few times, the sour taste will gradually come out.
12.
It can be seasoned with chili oil, sesame oil, and chives.
13.
This is the salt water raised with beetroot behind me, which is especially beautiful.
14.
You can also use this sealed bottle for pickling
15.
Every time you add dishes, you have to add a little white wine and salt, and you can also add some rock sugar. (I made a row, there are colleagues and friends)
16.
The kimchi will be very crunchy after adding alcohol and prevent the water from blooming. The kimchi with rock sugar will not be too sour
17.
The color is very impressive.
18.
It's so cool to have a piece of kimchi for porridge!
19.
If you are from Sichuan, if you also love our Sichuan kimchi! Then you must do it quickly!
20.
There is often a group of foodies around for packing!
Tips:
1. The kimchi jar must not be stained with raw water. Pay attention to the hygiene of the edge of the jar. Clean it once every three days.
2. In our hometown, we use Zhiyan radish (also known as Xinlimei radish) to raise jar water, which will make the jar water powder very beautiful! If you don’t choose to use purple cabbage for soaking, the color will be the same and beautiful.
The color made from beetroot is even more beautiful!
3. The kimchi jar should not be stained with oil. Wash your hands every time you take kimchi and dry the raw water on your hands.
4. Every time you add vegetables, add a little white wine and salt. The kimchi will be very crisp after adding wine. It can also prevent the water from blooming.
5. It takes a week for the kimchi to be soaked in the first time. After the salt water is raised, the second time you add vegetables to soak the vegetables for a day or two. If you don’t eat them often, you can make less vegetables, or Sauerkraut is also great for cooking sauerkraut fish or sauerkraut vermicelli!
6. You can cut half an apple and put it in the kimchi jar. After the apple is fermented, it will produce fruit acid, which can improve the taste of kimchi.
