Szechuan Radish Kimchi (Sour and Spicy Taste in Traditional Sichuan Cuisine)

Sichuan radish kimchi is a traditional Szechuan dish that is popular for its sour, spicy and refreshing taste. Radish kimchi is a vegetable made through fermentation and can be eaten as a meal, as well as a snack and a light meal. Below I will describe the steps to make Sichuan radish kimchi.

Material Preparation

The following ingredients are needed to make Sichuan radish kimchi:

Fresh radish

Salt

Chili powder

Pepper powder

Scallion, ginger and garlic

Sugar

Production Steps

1. Prepare radish

First you need to Prepare fresh radish, peel it and cut it into strips or cubes. The size can be decided according to your taste.

2. Pickle the radish

Put the cut radish into a clean container, add appropriate amount of salt and mix well. Then add water in the ratio of 1:10, let the radish soak in the water and marinate for 4-5 hours.

3. Make Kimchi Juice

While the radishes are pickling, you can prepare the kimchi juice. Chop the onion, ginger and garlic, add appropriate amount of chili powder, pepper powder and sugar, and mix well. Then add the right amount of water and mix well.

4. Pour the kimchi juice into the pickled radish

Take out the pickled radish, drain it and put it into a clean container. Then pour the prepared kimchi juice into the container and mix well.

5. Fermentation

Cover the container with a lid and leave it to ferment at room temperature. It usually takes 2-3 days to ferment, during which time you need to open the lid and stir the kimchi every day to avoid bad odors from the fermentation process.

6. Storage

After the fermentation is finished, put the kimchi into clean glass bottles, close the lids tightly and store them in the refrigerator. Kimchi can be stored for a long time, but it is recommended to consume it within two months.