The production of kimchi uses the fermentation of lactic acid bacteria, and then cold processing of vegetables. Sichuan kimchi production method actually looks simpler, but if there are some details, the kimchi will fail, the water will deteriorate, the vegetables will also be, the vegetables will alsoCant eat it.
How to make nicknames in Sichuan
Sichuan kimchi can soak many kinds of ingredients.
食材准备白萝卜，红罗布，青萝卜，胡萝卜，水萝卜，卷心菜，小白菜，尖椒，豇豆，红椒，仔姜，藕，冰糖，姜，花椒，桂皮，泡菜水，香叶，盐，Baijiu, water.
Method step 1. Wash and dry all vegetables, cut into strips or pieces, dry;
2. Wash the kimchi jar thoroughly, pour the liquor, shabu, then pour the wine, cover it for use;
3. Pour the water into the oil -free pot, add the peppercorns, star anise, cinnamon, fragrant leaves, rock sugar, ginger, and then cool it into the kimchi jar;
4. Then pour half a bottle of juice wild mountain pepper, a little liquor, and put in the dry vegetables.
5. After the jar covers, water to the sink, seal, and put in a cool place. You can eat it according to the different one to 10 days according to the dishes.
There must be no raw water and oil in the small post jar, and the vegetables must be completely dried.
How to make kimchi in Sichuan
The ingredients are prepared for white radish, carrots, 15 small red pepper, 3 slices of ginger, 2 octagonal, 1 appropriate amount of peppercorns, 1 spoon of salt, small liquor cup, sugar amount, appropriate amount of pickled peppers.
Method step 1. Red and white radish wiped with a wet towel and washed and peeled.
2. Add water to the pot, add octagonal, peppercorns, salt, sugar, ginger slices to boil, boil over low heat for 10 minutes, turn off the heat and cool;
3. Then put the dry radish in a clean kimchi jar, add pickled pepper and pickled pepper water, pour in white wine, and dry the kimchi soup;
4. Fal the kimchi and cover the cover. The altar is injecting the water.
Small tips should be kept clear along the water, and you need to change the water after turbidity.

Related tags： Catering