The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
Today, Lao Liu will share the practice of "Sichuan pickles". Friends who like it can collect it first and try it yourself when you have time.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
3. Let's begin to introduce the required ingredients:
Chinese cabbage, ginger, celery, pepper, white radish, millet spicy, garlic, carrot, rock sugar, high-alcohol liquor, pepper granules and pepper.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
4. Wash Chinese cabbage, white radish, carrot and celery respectively and drain the water. Then cut the processed Chinese cabbage vertically from the middle, remove the vegetable roots in the middle, then cut the strips first, then cut the celery roots, cut the leaves first, and then peel a layer of old skin outside.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
5. Cut the celery vertically from the middle, then peel off the skin of the white radish, cut off both ends, and cut horizontally in the middle. First cut into long strips, then cut into rhombic oblique slices, first cut off the carrot skin, and then cut into rhombic oblique slices. Ginger is also cut into strips and then sliced obliquely. Garlic seed is divided into two parts, Xiaomi Laliudi.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
6. In the glass bottle specially used for pickling sauerkraut, the boiling water to be cooled can't be filled, which is about half of 4 kg of water. Today, we are going to prepare a glass container, which can hold 8 Jin of water, 1 Jin of salt 40 grams, salt 160 grams, about 50 peppers, and one or two high-alcohol liquors. Putting wine can not only enhance fragrance, but also disinfect and pickle mother liquor.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
7. Add 50 grams of rock sugar, 80 grams of pepper and soaked water, 50 grams of millet pepper, 50 grams of garlic slices, 50 grams of ginger, 200 grams of carrot slices, 500 grams of radish slices, 300 grams of celery slices and 800 grams of Chinese cabbage.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
8. The mother water of kimchi must overflow the kimchi. It is recommended not to open the bottle cap during the fermentation of mother liquor. It must be protected from light, and all pickles must be fresh and free of grease. The fermentation time of pickle mother water is related to temperature. The temperature is about 17-25, and you can eat it for about ten days.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
9. Finally, tighten the glass bowl and seal the bottle mouth with water. The sealing of the bottle mouth is very important. So a very refreshing and appetizing bottle of Sichuan kimchi is ready.
The authentic way of Sichuan kimchi, the secret that chefs can't easily tell others, is to apply what they have learned.
10, salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, and suitable for all ages. You can do it all year round.