Authentic Sichuan radish soaking method How can kimchi be crispy by soaking radish?

Sichuan kimchi is crisp, sour and salty, and pickled radish is a must. Eat directly, mix with oil and spicy seeds, diced minced meat and stir-fry until cooked, and make fish with Chinese sauerkraut. If stewed with ducks, it will be authentic old duck soup.

I brought back some sandy radishes this time, which are very sweet to eat raw. It should be better if it is made into pickled radish.

It's simple.

Materials?

1 radish in sandy soil

1 fresh ginger

Some fresh red peppers.

Zanthoxylum bungeanum 10-20 capsules.

Crystal sugar 10g

A bowl of high-alcohol liquor

20 grams of salt

Sichuan that kind of pickled radish is too delicious to stop?

Note that you can't get oil in the whole process, so please wash your hands and all the utensils you will come into contact with.

Wash the radish without peeling, remove the top stalk, cut it into small pieces and put it in the jar.

Wash ginger, break it into small pieces and put it in a jar.

Wash the red pepper, cut off the long handle, leaving only a small part, and put it in the jar.

Zanthoxylum bungeanum, salt and rock sugar are put into the jar in turn.

Finally, add tap water to the jar. Yes, you are right. It's tap water. We saw other tutorials saying that we should boil the blisters with cold water, and all the materials should be washed and dried naturally before they can be put into the jar. However, the result of this soaking is that the boiled water is very delicate, and a little unclean things, such as oil flowers and tap water, will break the whole can of kimchi when touched.

Tap water has a strong "inclusiveness", it is not easy to decompose, and there is no need to worry about bacteria. We put high-alcohol liquor, which can sterilize.

Everything is in the jar, and the rest is left to time! It has been soaked for two weeks and tastes the best.