Kimchi is a flavor food that uses lactic acid fermentation. There are kimchi in many places around the world. Different places are different in the selection of craftsmanship and raw materials.Sichuan kimchi is representative. It has a certain reputation in the country and even the world. It belongs to one of the three major kimchi in the world.
The nutritional value of Sichuan kimchi
The types of vegetables used in kimchi are generally richer, and various vegetables have their own nutritional components, so the nutrition is relatively balanced in general.Kimchi is rich in active lactic acid bacteria, which can regulate the ecological balance of the intestine, as well as promoting nutritional absorption, improving the function of the intestine, reducing cholesterol, and preventing diabetes.
Reminder of Sichuan Kimchi
The practice of kimchi has been introduced in detail. It should be noted that the jar should sterilize and sterilize, and there must be no oil.In terms of marinating time, different dishes time is different. Cabbage, cucumber, etc. can be eaten in one day. Other people who belong to the condiments take about one month. Nitrite is about 20 days after the third day.Essence
How to make kimchi in Sichuan
Because of the cold processing of kimchi in Sichuan, the nutritional components are lost less.
The ingredients are half -rooted in white radish, 1 carrot, 15 small red peppers, 3 slices of ginger, 2 octagonal, peppercorns, 1 spoon of salt, 1 small glass of white wine, half a spoon of sugar, and appropriate amount of pickled peppers.
Method step 1. Wash the red and white radish and peel it.
2. Boil water in the pot, add ginger slices, star anise, pepper, salt, white sugar, boil for 10 minutes and turn off the heat to cool down;
3. Put the cold and dry radish in a clean jar, then add pickled pepper and pickled pepper water, add liquor, pour the cool soup;
4. Then cover, inject the altar along the water to prevent the cool place.
Sichuan kimchi pickled method
Kimchi in Sichuan is marinated with various vegetables that can be soaked in salt water, which is rich in nutrition.However, there is no ready -made old altar in this family.
Prepare 1 white radish, 1 green radish, 1 water carrot, 1 carrot, 1 beautiful radish in your heart, half -cabbage, 2 greens, 1 cowpea, 1 piece of green pepper, 1 green pepper, little redSeveral peppers, 1 tender ginger, half a bottle of wild pepper (juice), 1 small piece of peppercorns, 2 octagonal, 1 cinnamon, a few slices, 1 piece of rock sugar, a few slices of peeling ginger, 50g of coarse salt 50g, Sorghum wine 50g, 3L of water.
Method step 1. Wash the vegetables, put it in the box to dry, cut into strips or pieces, and then dry it for half a day;
2. After washing the kimchi jar, add the high altitude liquor, shabu well, pour the wine after sterilization, and the jar deducted it for use;
3. Pour 3 liters of water into the net pot, add peppercorns, octagonal, cinnamon, fragrant leaves, rock sugar, ginger, boil for a few minutes, cool down;
4. Then pour into the kimchi jar, add half a bottle of wild mountain pepper and sorghum wine, put it in the dry vegetables, cover, and seal the altar entrance until a little water;
5. Put the jar on the cool and ventilated and ventilated, and you can eat it in a few days.

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