Sichuan kimchi has a history of one or two thousand years. According to textual research, kimchi was called sauerkraut in ancient times, and there is a record in "Zhou Li". There was a kimchi altar in the Three Kingdoms period. The "Qi Min Yao Shu" of the Northern Wei Dynasty records the method of making sauerkraut with cabbage. In Sichuan, the land of abundance, after the housewives’ long-term practice and summary, the craftsmanship of making kimchi has gradually improved, forming the current Sichuan kimchi
. In Sichuan, kimchi is also called kimchi, a traditional specialty dish, belonging to Sichuan cuisine. The taste is salty and sour, the taste is crisp and raw, the color is bright, the fragrance is tangy, the appetizing refreshing, sober to get greasy, suitable for young and old, can be made all year round, but the climate and environment are very particular when it is made, and it is a common dish for living at home. It is a household name in Sichuan, China A accompaniment dish.
First of all you have to have a jar, and the size of the jar depends on the actual situation. Glass jars and ceramic jars are recommended here. The best is the ceramic jar. Be sure to choose a well-sealed jar. Never choose a plastic jar, because kimchi has a certain acidity and will corrode plastic. And the kimchi water can be used forever, the older the better! Therefore, it is necessary to buy a better jar.
Wash the jar with clean water and scald it twice with boiling water. The whole production process must be oil-free and sterile, otherwise it will be broken.
Making kimchi water is the key, so add clean water to the pot. Put the old ginger and pepper star anise into a boil, then turn off the heat and simmer for 10 minutes to let dry.
You can choose the vegetables you like. But at the beginning, you should choose this kind of red-hearted and white-skinned radish. This is the kind of radish that will turn pink when the brine is soaked. The radish will also turn into a nice pink color, and the taste will be crisp and delicious. It is best if you can buy tender ginger.
All vegetables should be washed clean and then drained, without raw water.
Put all the vegetables in the jar and pour the ginger water prepared before (must be completely cooled), and the water will pass the ingredients.
In order to increase the taste, you can add an appropriate amount of rock sugar for freshness, about 10 grams is enough.
The next step is to put salt. I put 200 grams of salt in 1000 grams of water. You can increase or decrease according to your own amount, but you must not put less salt, because without water, white flowers will grow.
If you can find a bowl of old brine, it would be great. If you don’t have it, it’s okay. You can buy a can of Shanhaijiao on the market, about one kilogram of water plus half a can of Haijiao water. You can eat it after closing the lid and sealing for about 7 days. The first two times of soaking are not so delicious.
The charm of Sichuan kimchi is that the longer the brine, the better. Every household in Sichuan has a jar of their own old sauerkraut, and the taste of each is different. Life is very similar, although it is the same birth, old age, sickness and death, but each has its own merits!
