Sichuan pickles how to do and crisp and delicious

1, first of all, prepare a clean pot without oil, and then put the prepared kimchi use of water and salt in the pot, heating to make the salt dissolve, and then cool.

2, add the appropriate amount of dashi (star anise), sannai, pepper, dried chili peppers, rock sugar, a high degree of white wine.

3, pour the cooled brine into a glass sealing jar, the amount of water should be in the kimchi altar 2/3 of the glass jar marked "maximum storage capacity of fermented foods line", because in the process of pickling, in the sealing jar will produce a certain amount of gas, so you can not fill too full.

4. Add the washed and dried fresh vegetables and submerge them in the brine for a few hours.

5. Cover the glass jars with lids and place them in a cool, airy place.

6, kimchi altar as well as fishing kimchi chopsticks can not be stained with meat and oil, or kimchi water will be "flowers", that is, kimchi water on the growth of white mold. Encountered "flowers", should use clean utensils will be out of mold, add the appropriate amount of kimchi salt and white wine, the kimchi jar to move to a cool ventilated place, open the lid for 10 minutes a day, 2-3 days later can improve.

Features: the kimchi made in this way is very sour and crisp, and tastes more refreshing and delicious.

Note: Usually, it is more suitable to make kimchi when the temperature is relatively low, if you make kimchi in the summer, fermentation for one or two days can be eaten, the time will be rotten and stinky, can not be eaten. If the kimchi is too acidic, you can add some salt, if the kimchi is not crisp, add some white wine will be crisp, kimchi has an appetizer to increase the role of the appetite, moderate consumption is beneficial, but do not eat more.