How to make authentic Sichuan pickles

Overview

Although we shouldn’t eat too much pickled food, kimchi is a favorite dish of my family, especially as a refreshing dish for breakfast. My friend also loves to eat it, and often brings it to many friends to eat. Many people ask me how to make this kimchi. Today I will explain it in detail. Thinking about the various pickled vegetables sold outside, the smell is not good, and there are all kinds of pesticides and additives. I really don’t dare to eat them, so I can rest assured that I can make them myself. Many friends make their own kimchi. Some people report that it either smells bad, looks white, or is too sour and tastes bad. If you know the key points when making kimchi, everyone will be able to make delicious kimchi.

Tags

• cold dishes
• pickles with soy sauce
• common dishes
• chinese cuisine
• old man
• sichuan cuisine
• autumn recipes
• fast food
• green peppercorns
• liquor
• purified water
• carrot
• pickling salt
• small red pepper
• young garlic
• young ginger

Ingredients

Steps

1. 1 When making kimchi, first buy a jar. Jars are sold in large vegetable markets. You should first test the sealing degree of the jar and ask the seller to test it. Light a ball of paper and put it in, then put water in it to see if the water seeps out. If it cannot, then put water in the rim of the jar, cover the lid, and slowly open the lid. If it feels tight and difficult to open, it means the seal is good. After buying the jar, clean it, dry it, and let it breathe.

   

2. 2 Preparation of salt water: Boil purified water, let it cool, or use mineral water (again, don’t touch oil), put half of the jar into it, pour in 800 grams of pickling salt, and pour in 50 ml of liquor. Be sure to use authentic Erguotou or pure grain liquor. Don’t buy fake ones. Let’s talk about the amount of salt and wine. There is no strict ratio. Put less salt first, try soaking the cabbage, taste the saltiness, and then add more as appropriate. If you soak more peppers, add more, and if you soak more vegetables, add less. Don’t use too much wine. Add a little at a time. If you find that there is white on the surface, add an appropriate amount. If you like some sweetness, you can add some rock sugar. We don’t like sugar in all our dishes, so we don’t add it.

   

3. 3 For fresh red peppers, you can use larger red peppers which are also delicious and not so spicy. Cut them into two sections with scissors and then soak them. Cut off the stems of the peppers and insert them with toothpicks, as shown in the picture (take out the toothpicks)

   

4. 4 Fresh young ginger, washed and dried

   

5. 5 For young garlic, remove both ends, peel off the film on the surface, wash and dry

   

6. 6 Half a bag of green peppercorns. Don’t miss this. It will make the brine taste particularly good and prevent the white layer from forming. It's not easy to buy in this supermarket, so you have to go to the condiment hall of the vegetable market to buy it.

   

7. 7 Appropriate amount of carrots, soak them for an hour or two and eat them as you go, or soak them to your heart's content and cut them into pieces. This will make the salt water beautiful and slightly red, and the radish will be crisp and refreshing. Cucumbers, cowpeas, cabbage and other seasonal vegetables can be soaked

   

8. 8 A jar of soaked kimchi

   

9. 9 Crisp and delicious kimchi