How to make Sichuan kimchi delicious?

Of course, there are many ways to make kimchi, such as Fuling mustard tuber, Korean kimchi, Sichuan kimchi and Northeast sauerkraut. Many vegetables can be made into pickles. It's cold now, and it's also a good time to pickle pickles. I have already shared with you the practice of sauerkraut and kimchi in Northeast China. Let's talk about Sichuan kimchi today.

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Classification of Sichuan pickles

In fact, Sichuan pickles are also divided into two categories. One kind is called "bathing pickles", which means that the soaking time is short. Generally, crisp root vegetables or hard vegetable leaves are used, such as radish, lettuce, celery and children's dishes. Usually the first day of soaking, the next day to eat. The taste is crisp and delicious, and the salinity is appropriate;

There is also a kind of "deep-water kimchi" used as seasoning. Soak for a long time and taste sour and salty, such as pickled pepper and ginger, cowpea and radish, which are essential for making fish and coriander.

The practice of pickled vegetables

(share the food story from the bean and fruit food certification expert Dacai)

Prepare ingredients

5,000 grams of clean water (preferably mineral water) and 300 grams of pickled vegetable salt (the ratio of clean water to salt is about 1 kg of water plus 60-80 grams of salt);

Chinese cabbage150g, carrot 200g, carrot 200g and celery 200g;

3 pieces of star anise (star anise), Kaempferia Kaempferia 1 piece, 20 pieces of pepper, 5 pieces of dried pepper, 0/0g of crystal sugar/kloc-0, and 50ml of white wine.

Detailed practice

1. Add water and salt to a clean oil-free pot to make kimchi water, heat it to dissolve the salt, and then cool it.

2. Add star anise (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and high-alcohol liquor to the salt water.

Liquor should use domestic high-quality grain wine, such as Erguotou and Shaoyang Daqu (of course, I don't mind if you have to use Maotai and Guojiao). I couldn't buy China liquor before, so I used high-quality vodka or rum instead, but it didn't have the aroma of China liquor, and kimchi didn't have a good taste.

3. Pour the cooled salt water into the pickle jar or sealed jar, and the amount of water should be 2/3 of the pickle jar.

4. Add washed and dried fresh vegetables and soak them in salt water.

5. Cover the pickle jar and put it in a cool and ventilated place. 1-2 days later, you can eat kimchi. The longer the soaking time, the more sour it will become because of fermentation.

Although the steps are so simple, there are still many details to pay attention to, otherwise it may rot easily or taste bad. Here are some tips for pickling Sichuan pickles. Please read it carefully.