Sichuan kimchi is the most authentic recipe.

Material: garlic? 10, 5 old ginger, 5 tender ginger, water 1000g, 50-60g coarse salt, a handful of pepper, 5 crystal sugar and a handful of red pepper.

Steps:

1, prepare a pickle jar first.

2. The recipe of kimchi is 1000g water with 50-60g coarse salt, a handful of pepper and 5 crystal sugar. Remember, pickle jars must be strictly isolated from oil.

Evian mineral water is used in the pickle jar, because the hardness is not high, and the pickled vegetables taste better.

4. The following are the raw materials of pickle water. First, use these raw materials to improve the taste of kimchi water. After sour fermentation, it will taste good to cook other dishes with this water. 5-6 slices of garlic (without peeling), red pepper (with high spicy degree), tender ginger and old ginger.

5. Wash the red pepper and dry it naturally, then remove the longer pedicle.

6. Ginger scraped off the rough surface.

7. Put all the processed raw materials into the cylinder.

8. Then add a bottle of high-alcohol liquor. Avoid kimchi water stinking and flowering. The amount of liquor is slightly less in winter and slightly more in summer.

9. Seal the pickle jar.

10, put the pickle jar in the dark and you can eat it in a week or so.