Xiaoqingde Gourmet Kitchen-----Teach you how to make authentic Sichuan pickles

Overview

I made a jar of kimchi a few days before returning to my hometown this time, and it was OK when I came back today. It is finally worthy of being an authentic Sichuan kimchi. Although it does not have the fat radish from my hometown, it grows beautifully in salt water! People who have left home miss not the big fish and meat, but the kimchi jar in the corner of their home... Sichuan kimchi is one of the foods that many people like to eat. It is an appetizer and a side dish for meals. It can be eaten directly or used as a seasoning. It is easy, fast and cheap to make. Many friends or colleagues like to eat our kimchi. Recently, many people gathered around the kimchi jar and asked me how to make Sichuan kimchi. That’s why I took the time to compile this teaching material. The authentic Sichuan kimchi recipe is actually very simple! However, there are many tips to make a jar of kimchi. I would like to express my special thanks to Li Ziqi for making this teaching material, she gave me a lot of inspiration! What a beautiful woman, she looks like a fairy when she is soft, and like a man when she is strong... I am very touched! We are proud to have such a woman in Sichuan! Now I will introduce to you how to make authentic Sichuan kimchi. Seasoning details: Bay leaves, star anise, peppercorns, cinnamon, rock sugar, salt, and white sprinkles. Ingredients details: You can choose the following vegetables to make kimchi: cowpeas, carrots, carrots, white radish, cabbage, purple cabbage, onions, garlic sprouts, green cabbage heads, etc. can be pickled. (It is best to have garlic sprouts for the first time.) These vegetables can be washed and cut in advance, as well as: young ginger, chilli padi, garlic, dry the moisture on the outside, and set aside.

Tags

• home cooking
• preparing meals
• cabbage
• cabbage head
• chili padi
• cinnamon
• cowpea
• garlic sprouts
• liquor
• old rock candy
• onions
• purple cabbage
• star anise
• white radish
• young ginger
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• garlic
• salt

Ingredients

Steps

1. 1 Use a pickle jar, wash it and dry it, then pour a little white wine into it to sterilize it.

   

2. 2 Boil 2-3 pounds of boiling water, add bay leaves, star anise, peppercorns and cinnamon and cook for 20 minutes. After the ingredients are fragrant, use a slotted spoon to take out the ingredients. Let the boiling water cool naturally.

   

3. 3 Add one ounce of rock sugar to the cold water. Half a pack of salt. One or two high-quality white wine (Erguotou) and stir well. Pour the cooled boiling water into the kimchi jar, then add the previously prepared vegetables (note that there must be no raw water) and let the salt water bury the kimchi.

   

4. 4 In our hometown, we all use fat radish (also known as Xinxinmei radish) to raise the water in the altar. This will make the water in the altar very beautiful! If not, you can use purple cabbage to soak

   

5. 5 Put the lid on the altar and fill the rim with water (tap water is enough), but be careful not to spill raw water into the jar when you open the lid.

   

6. 6 Leave it for about a week and then you can eat it

   

7. 7 Kaya purple cabbage grows beautifully in salt water

   

8. 8 The first time you eat it, it may just be salty, but after soaking it for a few more times, the sour taste will gradually come out. You can mix it with chili oil, sesame oil, and chives to taste.