How to make Sichuan pickles.

Kimchi is a flavorful food made through lactic acid fermentation, which is popular all over the world. Different regions have their own unique methods and ingredients.Sichuan Kimchi This type of kimchi is representative and well-known both in Sichuan and worldwide, and is considered one of the three major types of kimchi.

Methods for making Sichuan Kimchi

Sichuan kimchi is made by pickling various vegetables in salt water, resulting in a rich nutritional content. However, if you don't have a pre-made old jar, you need to prepare it from scratch.

Ingredients Preparation

White radish 1 piece Green radish 1 piece Water radish 1 piece Carrot 1 piece Heart-shaped radish 1 piece, half a head of cabbage Green leafy vegetables 2 bunches Long beans 1 bunch Lotus root 1 piece, green Chili peppers 1 piece, several small red chili peppers, tender Ginger 1 piece, half a bottle of wild mountain pepper (with juice) Star anise 1 small spoonful Cinnamon 2 pieces, 1 piece of cinnamon stick, a few pieces of bay leaf, 1 piece of rock sugar, a few slices of peeled ginger Coarse salt Sorghum 50g，50g of wine, 3L of water. Steps

1. Wash and dry the green leafy vegetables, then cut them into strips or pieces and let them dry for a while;

2. After washing and disinfecting the kimchi jar, add a small amount of white wine, rinse, then discard the wine, and invert the jar for use;

3. Pour 3 liters of water into a clean pot, add star anise, cinnamon, bay leaf, ginger, and cook for a few minutes, then cool;

4. Then pour into the kimchi jar, add wild mountain pepper and sorghum wine, add the prepared vegetables, cover the jar, and seal the mouth with a little water;

5. Place the jar in a cool, ventilated place, and it can be eaten after a few days.

Methods for making Sichuan Kimchi

Sichuan kimchi is made using cold processing, which results in minimal nutrient loss, a flavor that is salty, sour, and spicy, and has a refreshing and appetizing taste.

Ingredient Preparation

White radish

1/2 a piece, 1 carrot Red peppers 15 pieces, 3 pieces of ginger, 2 pieces of star anise, a small bunch of flower pepper, 1 tablespoon of salt, 1 small cup of white wine. White sugar 1/2 tablespoon, as much as needed for pickled peppers. Steps

1. Wash and peel the white and red radishes, and cut them into small squares, then dry them; also, dry the chili peppers;

2. Boil water in a pot, add ginger, star anise, flower pepper, salt, white sugar, and cook for 10 minutes, then turn off the heat and cool;

3. Put the cooled radishes into a clean jar, then add pickled peppers and pickled pepper water, add white wine, and pour in the cooled broth;

4. Then cover the jar and place it in a cool place.

Tips for making Sichuan Kimchi

The methods for making kimchi have already been detailed above. Please note that the jar must be disinfected and cannot be used with oil.

The fermentation time varies depending on the type of vegetable;White cabbage,Cucumber, etc., can be eaten after one day, while some other side dishes need about a month, and the period for producing lactic acid bacteria is about 3-20 days, and after that, the production of lactic acid bacteria will basically stop.，Nutritional value of Sichuan Kimchi The vegetables used in kimchi are generally very rich, and each vegetable has its own nutritional composition, so overall, the nutrition is very balanced.

Kimchi contains a lot of active lactic acid bacteria, which can regulate the microbial ecosystem in the intestines, and also promote nutrient absorption and improve intestinal function, and lower cholesterol and prevent diabetes.

The vegetables used in kimchi are generally quite diverse, and each vegetable has its own nutritional components, so the overall nutrition is balanced. Kimchi contains a lot of active lactic acid bacteria, which can regulate the microbial ecology of the intestines, promote nutrient absorption, improve intestinal function, lower cholesterol, and prevent diabetes.