1. Wash all green vegetables and put them in a basket to dry. Then cut into strips or blocks and continue to dry for half a day.
2. Wash the kimchi jar thoroughly, dry it, pour a little high-strength white wine, shake the bottle to wash the inner wall of the kimchi jar with a height of 20cm, then pour out the wine, turn the mouth of the jar upside down and set aside.
3. Pour 3L of water into an oil-free pan, add 1 pinch of pepper, 2 star anise, 1 piece of cinnamon, a few bay leaves, 1 piece of rock sugar and a few pieces of ginger (peeled). After boiling, continue cooking for 5 minutes. After it is completely cool, pour it into the kimchi jar, and then pour in half a bottle of wild sansho pepper and sorghum wine. Finally put in the dried vegetables. All vegetables should be soaked in pickle juice.
4. After closing the lid, pour water into the sink to seal the jar. Place in a cool and ventilated place and keep the water in the sink dry. Cabbage can be eaten in 1 day, and cabbage is best eaten in 2-3 days. The radish is also delicious after 3 days, and the radish is best within 5-7 days. After 7 days, the radish tastes sour. The beans will be ready in 10 days. So in the end it's best to put the first piece of food into the bottle so it's easier to fish it out first. The beans can be placed in the bottle first, at the bottom. If you cannot finish all the pickles in time, you can take them out and refrigerate them in a sealed box. However, kimchi cannot be stored for a long time and must be eaten with the kimchi. The kimchi juice in the photo on the right has turned red on the fifth day because of the beautiful radish I put in it.
Day 3: The radish is delicious, add some chili oil and mix it. Very delicious.
Day 5: At first, I couldn’t tell which radish was white radish. A little sour.
Day 12: In fact, radish tastes best within seven to ten days. Because I forgot, it took me twelve days to remember that I had fished them all out. At this time, I can't tell which radish is white radish. The color is uniform and beautiful, but the taste is sour. Suitable for stir-frying meat or making sour soup.
Cooking Tips
Three key points for making kimchi at home:
1. Container. Sichuan kimchi has a special kimchi jar, because it is best to avoid light, and a mud jar is better. But because of the visibility of glass, I felt more at ease, so I chose glass jars. This kind of jar has a small mouth and a big belly. It has a water tank at the mouth and adopts the water sealing principle. Because it is a fermentation product, when the pressure inside the cylinder is stronger than outside the cylinder, gas can be automatically eliminated, which is conducive to lactic acid bacteria fermentation. Moreover, the water seal is better sealed and can preserve kimchi for a long time.
2. Production of kimchi water. The most taboo things about kimchi water are raw water and oil. Therefore, the vegetables to be soaked must be thoroughly dried, and the water used is preferably cold water or purified water. It is best to use special salt for pickles. It is best to add water to melt it, but it is not salty. Wine is essential, not only to enhance flavor and prevent corrosion, but also to make vegetables crisper and more tender. There are less spices like pepper. At the beginning, the taste of the kimchi water will be relatively poor. You can add wild pepper and its soup to improve the taste. Over time, the desired taste of the kimchi water will be achieved after a few uses.