Can Sichuan kimchi be used without alcohol? What can replace wine?

Pickled pepper water can be added instead, and wine mainly plays the role of fermentation and inhibition of mixed bacteria flora. Sichuan pickles practice: practice steps: it is very important to choose Chinese cabbage, with fresh color, dry appearance and no mud; Clean appearance and uniform size; The bag is very strong, and it feels strong when squeezed by hand; The root is flat, without yellow leaves, dead leaves and rotten leaves; Chinese cabbage tastes sweet and crisp. Divide the selected cabbage into two parts, and add salt evenly to each layer. During the pickling process, find a large container. Wrap the cabbage evenly and press a heavy object on it. Marinate for 6-8 hours. When the cabbage is soft, rinse it with water for 3 times. Mix Chili powder and glutinous rice flour, mix with boiling water to make hot sauce, let it cool, and shred garlic, ginger and pear. Or slice the shallots and pour them into the hot sauce. Add 3 spoonfuls of fish sauce, syrup and a little salt, and mix and stir. Each layer of cleaned cabbage is smeared with Chili sauce. Wrap the heart with cabbage leaves, roll it up and put it in a pickle jar. Store in a cool place. It can also be refrigerated in a container refrigerator. People who like sweet and crisp taste can eat it for about 7 days, and people who like hot and sour cabbage can eat it for about 15-20 days.

Sichuan pickle, also known as sauerkraut, is a traditional dish and belongs to Sichuan cuisine. Salty with acid, crisp taste, bright color, fragrant smell, appetizing and refreshing, sober up and relieve fatigue. Suitable for all ages, and can be made all year round. But the climate and environment are very particular when making it. It is a regular side dish in home life and a well-known side dish in Sichuan, China. Sichuan pickle is simple to make, easy to preserve and convenient to eat. There are radish tassels, Chinese cabbage, green vegetable stalks, cucumbers, beans and other raw materials. Vegetables are fermented by soaking and become sauerkraut. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber and shredded pork. Medicinal functions, such as soaking radish to remove cold, soaking green vegetables to clear away heat and relieve summer heat, soaking eggplant to treat parotitis, soaking ginger to remove cold and dampness, etc.

Kimchi water: You only need an oil-free container, a bag of kimchi salt and 200% pepper, and you can make a brand-new kimchi water according to the ratio of 1000ml water (water should be boiled to cold white): 50g kimchi salt and 200% pepper. Zanthoxylum bungeanum is the basic raw material for making high-quality pickle water. Keep the kimchi water made for the first time. If you feel that the taste is not enough, you can add some wild pepper water and wild pepper sold in the supermarket, and add some tender ginger and green garlic to taste. If the brine is not acidic enough, the water can be allowed to continue to ferment; If it tastes too sour, you can add some salt. Too salty or not crisp, add rock sugar or white wine. Brew it several times more, and it will become the old jar pickle water with excellent flavor.