The real method of Sichuan kimchi

Method and steps of making Sichuan pickles:

Ingredients: carrot, white wine, cowpea, tender ginger, green pepper, pepper, star anise, cinnamon, salt and rock sugar.

Accessories: Barreled purified water.

1, wash vegetables and dry water for later use.

2. First put a layer of ingredients, such as salt, sugar, anise cinnamon, pepper, ginger, garlic, pepper, etc. At the bottom of the jar, put cowpea into the inner ring of the jar, put radish and fresh ginger in the middle, put a layer of the same ingredients at the bottom, then put two spoonfuls of pepper, pepper, salt and white wine on the top after filling the vegetables, and then pour in purified water to drown the vegetables.

3. Salt is the key. If your kimchi is sour, add some salt. If it is too much, eat a little, then put a new dish in it, and then temporarily don't add salt. If the salt water is frothy, add some white wine to disappear, soak it, and wait quietly for the ordinary dish to be tender for 3-4 days before eating. Of course, it is the best time of the week. After eating salt water, you can continue to add salt to kimchi every time. Other seasonings don't need to be put repeatedly. The longer the saltwater time, the better the pickles.