Sichuan kimchi
By AdeliaKunde
Sichuan kimchi tastes salty and sour, has a crisp taste, bright color, and has a tangy aroma. It is appetizing and refreshing. It is suitable for all ages. It can be made all year round. However, the climate and environment are very particular when it is made. It is a regular dish at home. It is a well-known accompaniment dish in Sichuan.
Recipe Recommendations
- hot and sour
- pickled
- several days
- ordinary
Steps for Sichuan kimchi
1
Put the pan on fire and add appropriate amount of cold water, add 20-30 pepper and 2 star anise, boil and turn off the heat to cool for later use.
2
Wash all green vegetables and cut them into strips or pieces.
3
Put it on the cover to dry for half a day.
4
Blanch the kimchi jar with boiling water and dry it;(absolutely no raw water is allowed) Pour the cooled pepper water into the jar.
5
Add 50 grams of white wine and add a little more salt than usual when cooking, until it is salty.
6
When vegetables are put into the jar, they must be completely submerged in the water, then seal the bottle mouth with cold boiling water, place them in a cool and ventilated place, and keep the water in the sink from drying out.
7
After sealing, leave for about a week (depending on the temperature). 2-3 After the day, you can pay attention to observe carefully to see if there are steam cannons formed around the green peppers. At the beginning, there are one or two very small bubbles, which are almost invisible if you don't pay attention. If there is a bubble, even a bubble, it means that the fermentation is normal. After the green pepper turns completely yellow, let it rest for another 2 to 3 days.